Ingredients:dried red chillies 20.5%, lemongrass 20%, shallot 16.5%, salt 13.5%, garlic 12%, galangal 7%, mung beans 4%, shrimp paste (shrimp 80%, salt) 2.5%, kaffir lime peel 1.5%, coriander seeds 1.5%, cumin 0.5%, pepper 0.5%.
Allergen information: shrimp.
- Stir-fry 50 g of red curry paste in 1 tbsp soybean oil, then add 1 cup (240 mL) of coconut milk.
- Add 200 g of fresh meat and continue cooking.
- Add another ½ cup (120 mL) of coconut milk and ½ cup (120 mL) of water, heat until boiling.
- Add 100 g of vegetables and cook until the vegetables soften.
Suggestion: for a milder flavour, half portion of the curry paste should be used.
|Saturated Fat||0.5 g|
|Total Carbohydrate||24.6 g|