After combining with coconut milk we get a thick, very aromatic sauce, to which the meat is added - usually duck, chicken or shrimps - and additions like eggplants, bamboo shoots and others.
Preparation (for 2 - 3 people): Stir 50 g of Red curry paste with 2 tbsp of vegetable oil, gentle heat for 1 minute. Pour 400 ml of coconut milk and keep stiring on medium heat. Add 250g of your favourite meat and keep stiring. Add fish sauce, palm sugar or seasonings as preferred. Add 60 g of well cut eggplants and boil together untill done. Put some basil leaves, Kaffir lime leaves and fresh chilli. Decorate with basil leaves. Serve with steamed rice.
Ingredients: dried red chilli 28%, lemon grass 20%, garlic 15%, shallot 15%, salt 10%, Kaffir lime's skin 5%, galangal 5%, spices (coriander seed, cumin powder) 2%
Typical nutritional information
- of which saturates:
Source: manufacturer's data
Units in box: 24 pcs.