Our “wild” Raa-ma paste is designed to be evocative of one of La Finca Thai Fusion’s most popular signature dishes, the Rama. Traditionally served with chicken or tofu, the Rama is unmistakably and immediately identifiable for its delicate blend of red curry heat, coconut sweetness, tamarind tartness and that rich peanut flavour, all married up with the citrus tang of lemongrass, kaffir limes and the gentle bite of galangal root. It is also a very adaptable and versatile curry and responds well to those who like to be creative in the kitchen – use a little Sek-si to turn up the heat, or add a touch of fish sauce to enhance those savoury Thai flavours.
250g of Raa-ma paste, when combined with 400ml of coconut milk will produce 2 to 4 adult servings, depending on how hungry you are! For a less rich result, try a light coconut milk, or substitute some of the milk for a complimentary stock.
To prepare your Raa-ma, simply bring the coconut milk/stock mixture to the boil, add the paste, together with your choice of prepared meat, fish and/or vegetables (hint – carrots, broccoli and courgette work particularly well), cover and simmer your curry until the meat/fish is properly cooked through. Serve with fluffy white rice – preferably Jasmine if you have it!
Onion, garlic, peanut, red curry paste (dried red chillies, garlic, shallots, lemongrass, galangal, kaffir lime peel, coriander, cumin powder), tamarind, coriander, lemon, sugar, salt.