Red curry is one of the most versatile and widely used cooking pastes. It is made from a mash of red chilies, coriander roots and leaves, lemon grass, garlic, shallots and galangal. It is mildly spicy. You can use it with basically everything from chicken, duck and beef to shrimp. This is how you can use the red curry paste, heat 50g of the red curry paste with 1-2 tbs vegetable oil in a skillet on medium heat until fragrant. Stir in 200g of your preferred protein, then add 125g coconut milk. Simmer 5 – 7 minutes or until meat is cooked through. Remove from heat, garnish with kaffir lime leaves or basil.