Description
How to cook
Heat up the 15 ml of cooking oil, then add Kua Kling Curry Paste stir-fry until fragranced , after that add protein(mince pork, mince chicken 300~350g ) and stir-fry ,until curry cover the meat. Add water to braising the meat, then let’s it simmer to nearly dry out of the pan, after that stir the meat until rolling in the pan smoothly, turn of the heat, seasoning with sugar to taste and fish sauce for fragrance. Serve with Jasmine Rice, or Sangyod Muang Phattthalung Rice. To make a meal complete.
Ingredents
| Dry red hot Chilli | 15% |
| GARLIC | 25% |
| Lemon grass | 20% |
| Turmeric | 10% |
| Sea Salt | 5% |
| Galangal | 7% |
| Black Pepper | 10% |
| Shallot | 8% |
