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VEGETARIAN GREEN CURRY PASTE

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Description

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 and stir-fry until done. Add pea eggplant and chilli then cover with the lid 1-2 minute. Turn the heat down and add fresh basil leaves. Taste and seasoning as needed before serving.

Ingredents

FRESH GREEN CHILLI 35.5%
GARLIC 16.5%
LEMON GRASS 15%
SHALLOT 13.5%
SALT 12%
GALANGAL 5%
KAFFIR LIME 1.5%
SPICES 1%

Additional information

Weight 100 kg
Size

100g.