NITTAYA PANANG CURRY PASTE (VEGETARIAN)

Dried Chilli 25%, Garlic 15%, lemongrass 15%, shallot 12%, salt 12%, galangal 12%, kaffir lime peel 8%, spices 1% (coriander seed, dried cumin, dried cardamom).

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	614/135 per 100g
Fat	2.8g
of which Saturates	0.5g
Carbohydrate	22g
of which Sugars	7.7g
Protein	5.3g
Salt	7.3g

Preparation and Safety

Stirred fry 50g of curry paste with 2 cups (400ml) of coconut milk cook until oil appears on top over low heat. Condiment as needed. Add sweet basil and kaffir lime leaves. For vegetarian, tofu can be a substitute but remember to cook it last. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.

Packaging

Bag

Storage

Store in a cool dry place. Refrigerate after opening.

Thailand