Ingredients List: Shallot, Dried Red Chillies (20%), Lemongrass, Garlic, Salt, Galangal, Kaffir Lime Peel, Spices (Cumin Powder, Coriander Seeds).
Allergy Advice: None.
Warning Statement: None
Feature: None.
Origin: Thailand.
Package Type: Plastic Jar
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: 1. Stir 2 3/4 tablespoons (50g) of curry paste with 2 tablespoons (30g) of vegetable oil (gentle heat 1 minute). 2. Pour 2 cups (400ml) of coconut milk and keep stirring at medium heat during 2 minutes. Then put 1 cup (250g) of your favourite meat. 3. Put 2 tablespoons (30g) of palm sugar, 3/4 tablespoon (11.25g) of fish sauce. Keep simmering (gentle heat during 10 minutes) and put 1 tbsp of sliced kaffir lime leaves and keep stirring. 4. Decorate with sliced kaffir lime leaves and sliced red chillies before serving.
