This mild Malaysian red curry from Grumpy Ginger is an aromatic, fragrant vegan curry paste perfect for whipping up quick, flavorful, Malaysian curry dishes with a bit less heat!

Each jar serves 8+ meals and is loaded up with bright herbs like fresh–never powdered or pre-processed–lemongrass and ginger and aromatics like cumin and coriander. The result? A complex, flavor-laden curry paste that's so easy to cook.

For a dinner for 2–3, use 1/4 of the jar (about 3 tablespoons). Coat 1.5 pounds of your favorite plant or meat protein in the curry paste and add to a hot pan. Add 1/4 cup of water and then simmer for 15 minutes. After the protein is cooked through, add 1/2 cup of full-fat coconut milk and simmer for an additional 2–3 minutes.

You can get creative with this paste, though! Try stirring it into cooked white beans and puréeing them until smooth or use it in marinades or soups.

Ingredients: Sunflower oil, lemongrass, shallot, ginger, garlic, sea salt, red chili pepper, cumin, coriander, turmeric, fennel seed, cinnamon, black pepper, cloves, cardamom.