GREEN CURRY PASTE LESS SODIUM 4oz.

How to cook Recipe 1: Stew 500 g. of vegetarian protein or tofu with 100 g. of green 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 green curry paste. Add 150 g. of vegetable protein or tofu and stir-fry until done. Add pea eggplant and Thai eggplant, cover with the lid and wait 1-2 minutes. Turn off the heat and add basil leaves followed by red chilli. Taste and season as needed before serving. Ingredients

FRESH GREEN CHILLI	35.5%
GARLIC	16.5%
LEMON GRASS	15.0%
SHALLOT	13.5%
SALT	12.0%
GALANGAL	5.0%
KAFFIR LIME	1.5%
SPICES	1.0%