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Thai red curry paste
Ingredients: Dried red chillies (28%), lemon grass, garlic, shallots, salt, zest papedy (kaffir lime), alpinia Medical (galangal), coriander seeds, cumin.
How to use (serving for 2-3 people):
First 50g. curry paste fry for a minute on low heat for 2 tablespoons of cooking oil.
Second Pour 400ml of coconut milk, heat for one minute while stirring.
3rd Add 250g. choice of meat and cook, stirring, until the meat is tender.
4th Add the fish sauce, palm sugar and other spices to taste.
5th Add 60g. finely chopped eggplant, simmer until it is soft. Add basil leaves papedy (kaffir lime) and fresh green chillies.
6th Decorate the basil leaves. Serve with steamed rice.
Net Weight: 400g.
Made in Thailand. |
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This product was added to our catalog on Wednesday 04 July, 2012. |
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