Reseal & refrigerate opened inner envelope up to three months.
Red curry sauce:
Pour 1 can (13.5 fl oz) A Taste of Thai coconut milk, regular or lite, into a saucepan. Over high heat, whisk in 1 tablespoon red curry paste. Add a dash of fish sauce, or salt, to taste. Bring to boil stirring frequently. Reduce heat and cook 3-4 minutes until thickened.
Use prepared sauce in any of these ways:
Pour over grilled fish, chicken, pork or beef.
Stir into cooked rice noodles or jasmine rice.
Add to stir-frys.
Refrigerate unused sauce for no more than two days.