When it comes to curry paste, a little goes a long way. This is especially true for saucy and spicy Mekhala Thai red curry paste.It is used as a versatile and flavorful base for a variety of Thai dishes and it is known for its kick and color. In its most basic form, it consists of dried red chili peppers, garlic, sea salt, lemongrass, turmeric, and herbs. Complex and flavorful, it enlivens root vegetables, tofu, or fruit. It also doubles as a marinade.Ali Slagle, our CrateChef featured chef this month, considers it a pantry staple. In her new cookbook, I Dream of Dinner (so You Don't Have To), she uses red curry paste in the Red Curry Pork with Little Leaves (pg. 326), Shrimp Boil with Cholula Butter (pg. 369), or Hot & Sour Fish Soup (pg. 378).This flavor shortcut is a great addition to your cooking plans and monthly CrateChef subscribers will receive a jar in their box this month. What will you create with yours?