RED CURRY PASTE 1 kg.

How to cook To create an authentic Thai curry for 4, heat 2 tbsps of oil in a wok together with 25 g. of paste (or to taste). Then add 300g. of meat or vegetable of your choice and simmer gently with 400 ml. of coconut milk. Season with fish sauce and palm sugar before serving. Garnish with fresh basil leaves. Serve with steam rice or noodles. 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%