MAE SRI KAENG SOM CURRY PASTE

Dried Red Chilli (39%), Shallot, Salt, Sugar, Tamarind Juice (5%) No artificial colours and flavours, No preservatives, No MSG.

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	400/95 per 100g
Fat	0.7g
of which Saturates	0.2g
Carbohydrate	17g
of which Sugars	15g
Fibre	5.7g
Protein	2.3g
Salt	9.8g

Preparation and Safety

400g fresh fish (clean and cut fish into 2 inches-piece), 700g yardlong bean (cut into 1 inch long) or preferred vegetables, 4-5 tbsp tamarind juice (tamarind pulp 80g : water 150ml) 1. Boil fish until cooked. Blend 1/3 cooked fish (select only its meat) with 100g of Maesri's Kaeng Som curry paste. 2. Boil 1500ml of water and mix the mixture from no. 1, stirring for a few minutes then add fresh vegetables. 3. Add tamarind juice, 4 tbsp of fish sauce, and 1½ tbsp of 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 (Serve 10) Use dry and clean spoon, seal lid tightly and refrigerate after opening

Packaging

Tub

Storage

Store at cool dry place. Avoid direct sunlight.

Thailand