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How to cook
Recipe 1 : Stew 500 g. of vegetarian or tofu with 100 g. of Red curry paste and 400 g. of coconut milk until done. Slowly pour 600 g. of concentrate coconut milk, 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. of vegetable or tofu and stir-fry until done. Add pea eggplant and chilli then cover with the lid 1-2 minute. Turn the heat down and add fresh basil leaves. Taste and seasoning as needed before serving.
Ingredients
| DRIED RED CHILLI | 40% |
| GARLIC | 16% |
| LEMON GRASS | 16% |
| SHALLOT | 11% |
| SALT | 6% |
| GALANGAL | 6% |
| KAFFIR LIME | 4% |
| SPICES | 1% |
Ingredients
Red chilli, lemongrass, galangal, garlic, onion, coriander root, kaffir lime peel, shrimp paste, salt, sugar
Nutrition Facts
Serving size 30g | Calories 35 kcal
Fat 1.5g | Sodium 420mg | Carbohydrate 4g | Protein 1g
