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The base of Thai red curry paste is traditionally made with a mortar and pestal thus it remains moist throughout the preparation process. The red coloring derived from dry red spur chillies which is dried prik chee fa red chilies. The main ingredients include (dried) red chili, peppers, garlic, shallots, galangal, shrimp paste, saltt, kaffir peel, corinder root, coriander seeds, cumin seeds, peppercorns and lemongrass.
In Vietnamese, nuoc mam means literally salted fish water. Red Boat nuoc mam nhi is the secret ingredient in South East Asian cooking. The savory, sweet, and umami-laden sauce gives dishes a unique, rich and satisfying dimension.
Red Boat is an all-natural, first press, extra virgin Vietnamese fish sauce. It does not contain added water, preservatives or MSG. Made from a two hundred year-old, chemical free, artisanal process, Red Boat uses only the freshest black anchovy, salted minutes after leaving the sea then slow aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.