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Thai Kitchen Red Curry Paste -- 4 fl oz

Thai Kitchen Red Curry Paste
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Thai Kitchen Red Curry Paste -- 4 fl oz

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Thai Kitchen Red Curry Paste Description

  • Red Curry Paste
  • Hot Spicy
  • Authentic
  • Gluten Free
  • Vegan




Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: About 8
Amount Per Serving% Daily Value
  Fat Calories0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium350 mg15%
Total Carbohydrate3 g1%
  Fiber1 g4%
  Sugars1 g
Protein1 g
Vitamin A010%
Vitamin C00%
Other Ingredients: Red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices, kaffir lime.

Do not use if cap shrink wrap is broken or missing.


Refrigerate after opening.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Red Curry Noodle Soup (Gluten-Free)

When it’s cold outside, it’s important to eat food that’ll heat you up from the inside. This comforting Thai soup is light, creamy and guaranteed to warm you on the chilliest of days (while also filling you up with delicious noodles and fresh veggies!). Ladle yourself bowl and enjoy it by the fireplace.

Top View of Red Curry Soup With Noodles and Veggies on White Table | Vitacost Blog

Serves 4

1 box Explore Cuisine Brown Rice Pad Thai Noodles
1 head organic broccoli or broccolini, cut into bite-size pieces
1 cup organic snap peas
3 Tbsp. Simple Truth Olive Oil
1 yellow onion, sliced
1 clove garlic, sliced
1/2" piece fresh ginger, diced
1 tsp. Redmond Real Salt Garlic Salt
1/2 tsp. Simply Organic Black Pepper
1 tsp. red chili flakes
3 Tbsp. red curry paste
1 can (13.5 oz.) coconut milk
2 cups vegetable stock 
2 Tbsp. MCT oil
1 fresh organic lime, cut in half
1 cup organic bean sprouts
1 small green chili, sliced
1/4 cup fresh organic basil


  1. Cook noodles according to package directions. Drain, rinse and set aside.
  2. Steam broccoli and snap peas until tender. Set aside.
  3. In pot, heat olive oil, onion, garlic and ginger. Cook until onion becomes translucent, 2 to 3 minutes. Add salt, pepper and chili flakes and stir fry for a minute. Mix in red curry paste and stir fry another minute.
  4. Pour in coconut milk, vegetable stock, MCT oil and juice from half of lime. Cook over medium-low and allow to simmer for 8 minutes.
  5. Divide soup into four bowls. Top each bowl with noodles, broccoli, snap peas, a sprinkle of red chili flakes, green chili, sprouts, basil and slice of lime.
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