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The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.