Ingredients List: Red Chillies, Soybean Oil, Onion, Galangal, Garlic, Salt, Shallots, Sugar, Ginger, Lemongrass, Ground Turmeric, Coriander Seed, Cumin, Herbs, Spices.
Allergy Advice: Not suitable for Soybean allergy sufferers.
Feature: None.
Origin: Thailand.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Heat oil in a saucepan on medium heat. Add spice paste and stir fry for 30 seconds.
Add meat and stir fry for 2 minutes. Lower the heat to add coconut milk and bring up to a boil. Simmer and cover for 30 minutes.
Remove the cover and continue to simmer for a further 20 minutes, until meat is tender and curry sauce has almost dried. Stir occasionally to prevent burning.
Garnish and serve hot.
