Description
How to cook
Recipe 1 : Stew 500 g. of vegetarian or tofu with 100 g. of Red 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 Red curry 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.
Ingredents
| DRIED RED CHILLI | 24% |
| LEMON GRASS | 20% |
| GALANGAL | 16% |
| SALT | 16% |
| PEANUT | 12% |
| SESAME SEED | 8% |
| KAFFIR PEEL | 4% |
