During our visit to Thailand in June 2019, we have invited staff from local food companies to taste our curry samples produced in Japan. Thinking that red curry is not that spicy among Thai curry, we were surprised by local people's comments such as "this is not red curry", or "red curry should be spicier than green curry, it should not taste sweet". Almost all of our tasters criticised our red curry samples for being not spicy enough. Indeed, no matter which food stalls or restaurants we visited, all of their red curry dishes were almost painfully spicy for us, and most of them are paired with ingredients with strong tastes, such as beef and lamb.
Having understood the spirit of red curry lies in spiciness, we have added abundant red chilies which have a remarkably strong spicy flavour, making the new "Red Curry" the spiciest curry among the entire MUJI Curry Series. Compared to another spicy item "Chicken Curry With Three Kinds Of Chili Pepper" (made with reference to Indian curry recipe) which spiciness emerges gradually, you can sense the spiciness of "Red Curry" immediately right after the first bite.
Before the launch of Red Curry, the spiciness of MUJI Curry Series is measured with "5 chilies", whereas Red Curry is the first curry item to reach "6 chilies". With the use of beef, green beans and lotus root, the curry has sufficient spiciness while revealing the taste of beef. Lemongrass and kaffir lime leaves are also applied, where the refreshing taste of herbs matches well with spicy flavour of red chilies to bring about a rich taste.
