Ingredients: garlic 21.5%, dried red chilli 19%, lemongrass 18.5%, shallot 14.5%, salt 13%, galangal 6%, shrimp paste (shrimp 80%,salt)4.5%, kaffir lime peel 2.5%, 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||0.4 g|
|Total Carbohydrate||24.2 g|