RED CURRY PASTE LESS SODIUM 4oz.

How to cook Recipe 1: Stew 500 g. of vegetarian protein or tofu with 100 g. of Red Curry Paste and 400 g. of coconut milk until done. Slowly pour 600 g. of concentrated coconut milk, add pea eggplant, red chilli, and basil leaves. Taste and season as needed before serving. Recipe 2: Heat 30 ml. of oil in a saucepan together with 50 g. of Red Curry Paste (or to taste). Add 150 g. of vegetable protein or tofu and stir-fry until done. Add pea eggplant and chilli, then cover with the lid for 1-2 minutes. Turn the heat down and add fresh basil leaves. Taste and season 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%