RED CURRY PASTE 50g.

How to cook Recipe 1 : Stew 500 g. of meat of your choice (beef, pork, chicken and seafood) with 100 g. of Red curry paste and 400 g. of coconut milk until done. Slowly pour 600 g. of concentrate coconut milk. Then add pea eggplant, red chilli, and basil leaves. Taste and seasoning as needed before serving. Recipe 2 : Heat 30 ml. of oil in a saucepan together with 50g. of Red curry paste (or to taste). Add 150g. meat of your choice (beef, pork, chicken and seafood), stir-fry until done. Then add pea eggplant and chilli. Cover with the lid for 1-2 minute. Turn the heat down and add fresh basil leaves. Taste and seasoning as needed before serving. Ingredients

DRIED RED CHILLI	36%
GARLIC	15%
LEMON GRASS	14%
SHALLOT	13%
SALT	12.5%
GALANGAL	6%
SHRIMP PASTE	1.5%
SPICE	1%
KAFFIR LIME	1%