If you like spice, but green curry is too high on the heat scale, then this is the curry paste for you. Simon Johnson Red Curry Paste has a medium heat and slightly savoury profile that lends itself to duck and pork curries.

Red Curry | Serving Suggestion: Suitable for all kinds of meat and seafood but heavenly with roast duck. Use 4 tbsp paste. Add 100ml coconut milk and stir for 5 mins. Add remaining 300ml coconut milk and ¾ cup water. Add 1 roast duck chopped into pieces, 1 punnet cherry tomatoes, 4 to 5 tbsp fish sauce and 1 can pineapple pieces in natural juice. Add 4 or 5 kaffir lime leaves. Mix well and simmer for 3 to 5 mins. Garnish with basil and freshly cut chillies and serve with steamed rice.