• Stir fry 50g green curry paste with 200g coconut milk, then add another 200g coconut milk and heat until boiling. (For a milder flavour, halve the quantity of paste).
• Add 200g meat and continue cooking until the meat is tender.
• Then add 100-150g vegetables and 100g water and cook until vegetables are done.
• Taste before seasoning.
Ingredients: Green Chilli (31.0%), Lemon Grass (21.0%), Garlic (18.5%), Salt (12.5%), Galangal (8.5%), Shrimp Paste (Shrimp (83%), Salt (17%)) (4.0%), Kaffir Lime Peel (2.0%), Coriander Seed (1.0%), Pepper (0.5%), Cumin (0.5%), Turmeric (0.5%).
Net Weight: 400g
Product of Thailand.