MATSAMAN CURRY PASTE LESS SODIUM 4oz.

How to cook Recipe 1: Stew 500 g. of vegetarian protein or tofu with 100 g. of Matsaman curry paste and 400 g. of coconut milk until done. Slowly pour 600 g. of concentrated coconut milk, add peanuts and cooked potatoes. Taste and season as needed before serving. Recipe 2: Heat 30 ml. of oil in a saucepan together with 75 g. of Matsaman curry paste. Add 125 g. of vegetable protein or tofu and stir-fry until done. Add diced potatoes and stir-fry for 1-2 minutes, then cover with the lid for 2 minutes. Slowly pour 100 ml. of water, add peanuts, and simmer until cooked. Taste and season as needed before serving. Ingredients

DRIED RED CHILLI	21.50%
GARLIC	21.50%
SHALLOT	22.00%
SPICES	15.50%
SALT	12.00%
LEMON GRASS	5.50%
GALANGAL	2.00%