Description
How to cook
Receipe 1 : Mortar 250 g. of fish and 100 g. of Indian yellow curry paste together. Boil with 4 cups of coconut milk cook over medium heat. Taste and seasoning as needed before serving.
Receipe 2 : Heat 45 ml. of oil and 50 g. of Indian yellow curry paste in a saucepan. Stir and add slice of young coconut shoot with chicken or meat until done. Turn the heat down. Taste and seasoning as needed. Garnish with crispy shrimp. Serve with steamed rice or noodles.
Ingredents
| DRIED RED CHILLI | 20% |
| GARLIC | 30% |
| LEMON GRASS | 15% |
| SALT | 12% |
| GALANGAL | 10% |
| SHALLOT | 6% |
| TURMERIC | 5% |
| KAFFIR LIME | 1% |
| SHRIMP PASTE | 1% |
