GOAN CUISINE - Goan Red Curry | Hot & Sour Curry Base & Marinade | 230g

The hot-and-sour red curry every Goan home argues over

A Goan classic — red, hot and sour — and every family swears theirs is the best. Goan Cuisine's Goan Red Curry is a powerful, aromatic simmer base where the smooth sour-sweet of tamarind meets a robust, layered blend of star anise, cloves, cinnamon and red chilli. Add your protein and dinner's sorted; restaurant-quality Goan at home, as easy as 1-2-3.

The flavour

Deep and layered: sour-sweet tamarind up front, then the warm sweetness of cinnamon and cloves, the liquorice note of star anise, and a proper red-chilli heat running underneath. Robust and aromatic without being harsh.

How to cook with it

• Brown 1kg of your protein or veg, fold through the jar, add water to just cover and simmer until tender.
• Finish with a splash of coconut milk, fresh coriander and green chilli.
• Can't-miss combo: diced beef and potatoes. For a vegan version, go kidney beans, cauliflower, red peppers and mushrooms.
• Serve over basmati rice with a spoon of mango chutney and a dab of lime pickle on the side.

In the jar

A rich, deep-red aromatic simmer sauce — thick and ready to cook with straight from the jar.

Ingredients & Dietary

Ingredients: The full ingredient statement is printed on the jar — always check the physical label for allergens and details.

Dietary: Gluten free and suits vegan & vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia.

The Rub Smuggler's Verdict

Smuggler's plate: build this red curry over rice, then set out a spoon of Goan Cuisine Mango Chutney for sweet contrast and a dab of Goan Cuisine Lime Pickle for a sharp, tangy hit. Curry in the bowl, condiments on the side — that's a proper Goan feed.

FAQ

Is the Goan Red Curry gluten free?
Yes — the brand lists the Goan Cuisine range as gluten free. Always check the physical label for the current statement.

Is it vegan?
Yes — the base suits vegan and vegetarian cooking; just add vegetables or legumes instead of meat.

How hot is it?
Medium to hot — there's a genuine red-chilli kick, softened by the sour-sweet tamarind. A splash of coconut milk mellows it further.

How do I cook with it?
Brown your protein or veg, fold through the jar, simmer until tender, then finish with coconut milk and coriander. Serve with rice.