MAE SRI KAENG SOM CURRY PASTE

Dried Red Chilli (39%), Shallot, Salt, Sugar, Tamarind Juice (5%).

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	405/96 per 100g
Fat	0.7g
of which Saturates	0.2g
Carbohydrate	17.4g
of which Sugars	14.5g
Fibre	5.7g
Protein	2.3g
Salt	9.8g

Preparation and Safety

1. Boil fish until cooked. Blend 1/3 of cooked fish (select only its meat) with 1 pack of Maesri’s Kaeng Som Curry Paste. 2. Boil 1500ml of water and mix with the mixture from no.1, stirring for a few minutes then add fresh vegetables. 3. Add tamarind juice, fish sauce and sugar. Adjust the taste as preferred. The taste of Kaeng Som Soup should be sour, sweet and salty. 4. Add the rest of cooked fish and boil for 5 minutes. Ready to serve

Packaging

Pack

Storage

Store in a cool dry place. Avoid direct sunlight

Thailand