Green Curry Paste 50 gram.
Recipe: Kang Keaw Wan
1. Heat a skillet and add 1 cup (240 ml.) coconut milk together with contents of this packet.
2. Add 250 g. sliced beef or chicken and stir-fry until done. Add 1 cup (240 ml.) water and bring to a boil. “For tastier and creamier curry, substitute water for coconut milk or milk”
3. Add some eggplant, sweet basil leaves, kaffir lime leave and chilli.
4. Add fish sauce to taste. Bring to a boil and remove from heat.
Ingredients: Chilli 30%, Lemongrass 20%, Garlic 15%, Salt 11%, Shallot 8.5%, Galangal 5.5%, Shrimp Paste (Shrimp, Salt) 3%, Kaffir Lime Peel 3%, Coriander Root 2.5%, Spices (Cumin, Turmeric) 1.5%
Allergen Information: Contain shrimp. May contain fish, crab and molluscs (scallops (bivalves), squid).
- Authentic Thai Curry
- No MSG, Preservatives or Artifical Colours Added
- Makes 2 servings
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