Description
How to cook
To create an authrntic Thai curry for 4, heat 2 tbsps of oil in a wok together with 25 g. of paste (or to taste). Then add 300g. of meat or vegetable of your choice and simmer gently with 400 ml. of coconut milk. Season with fish sauce and palm sugar before serving. Garnish with fresh basil leaves. Serve with steam rice or noodles.
Ingredents
| DRIED RED CHILLI | 45% |
| GALANGAL | 12% |
| SALT | 9% |
| GARLIC | 9% |
| LEMON GRASS | 9% |
| SHALLOT | 7.5% |
| FINGER ROOT(Boesenbergia rotunda) | 4% |
| SHRIMP PASTE | 1.5% |
