Cooking Instructions:
Stir 50g of curry paste with 2tbsp. of vegetable oil.
Pour 400ml of coconut milk, keep stirring for one minute on medium heat.
Add 250g of your preferred meat, stir until cooked.
Add fish sauce, palm sugar, and season to taste.
Add 60g of eggplant until cooked. Add basil leaves, kaffir lime leaves, and fresh chili.
Serve hot with cooked rice.
Recipe Suggestion:
Grilled Salmon Red Curry
*recipe from real-thai.com
Ingredients
200 g salmon fillet
1 tsp garlic, minced
1/4 cup basil leaves
1 cayenne pepper, sliced
1/2 cup oil
1 tbsp palm sugar
1/2 cup coconut milk
1/2 tbsp Real Thai fish sauce
2 tbsp Real Thai Red Curry Paste
Directions
Blended garlic, basil, and sunflower oil to thoroughly combine. Then put the bowl and set it aside
Stew with Real Thai coconut milk over medium heat I started breaking it with Real Thai Red Curry Paste and stir to combine.
Season to taste with Real Thai fish sauce, palm sugar, and simmer until boiling. Then put a hold.
Sprinkle the salmon fillets, salt, and pepper. Remove brush dipped in oil dilate took a tumble. Then paint over the fish fillets
Remove the meat to a roasting pan and cook the pieces of Teflon.
Remove the fillets on a plate Red Curry Sauce Decorate with basil and red pepper beautiful.
Serve and enjoy!
Dried red chili 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seed, cumin powder).
| Average Nutritional Values (serving size 1 tbsp) | 15 g |
| Calories | 15 | * |
| Total Fat | 0.5 g | 1% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 g | 0% |
| Sodium | 690 mg | 29% |
| Total Carbohydrates | 2 g | 1% |
| Dietary Fiber | 1 g | 4% |
| Sugars | <1 g | |
| Protein | <1 g | |
| Calcium | 2% |
| Iron | 4% |
*Percent values are based on a 2000-calorie diet.
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 18 months
