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How to cook
Recipe 1 : Stew 500 g. of vegetarian or tofu with 100 g. of Matsaman curry paste and 200 g. of coconut milk until done. Then slowly pour 600 g. of concentrate coconut milk, add peanut, and ready cooked new potatoes. Taste and seasoning as needed before serving.
Recipe 2 : Heat 30 ml. of oil in a saucepan together with 75g. of Matsaman curry paste (or to taste). Add 125g. of vegetable or tofu, stir-fry until done. Add ready cooked new potatoes and stir-fry 1-2 minutes then cover with the lid for 2 minutes. Slowly pour 100 ml. of water into and add peanut. Leave until boiled. Taste and seasoning as needed before serving.
Ingredients
| DRIED RED CHILLI | 24% |
| SHALLOT | 21% |
| GARLIC | 21% |
| SPICES | 14% |
| SALT | 6% |
| LEMON GRASS | 5% |
| GALANGAL | 3% |
| GINGER | 6% |
Ingredients
Red chilli, lemongrass, galangal, garlic, onion, coriander root, kaffir lime peel, shrimp paste, salt, sugar
Nutrition Facts
Serving size 30g | Calories 35 kcal
Fat 1.5g | Sodium 420mg | Carbohydrate 4g | Protein 1g
