VEGETARIAN GREEN CURRY PASTE

How to cook Recipe 1 : Stew 500 g. of vegetarian or tofu with 100 g. of Green curry paste and 400 g. of coconut milk until done. Slowly pour 600 g. of concentrate coconut milk, add pea eggplant, red chilli, and basil leaves. Taste and seasoning as needed before serving. Recipe 2 : Heat 30 ml. of oil in a saucepan together with 50g. of paste (or to taste). Add 150g. of vegetable or tofu, stir-fry until done. Add pea eggplant and chilli, then cover with lid 1-2 minute. Turn the heat down and add fresh basil leaves. Taste and seasoning as needed before serving. Ingredients

FRESH GREEN CHILLI	40%
LEMON GRASS	16%
GALANGAL	13%
SALT	12%
PEANUT	10%
SESAME SEED	6%
KAFFIR LIME	3%