NITTAYA RED CURRY PASTE

dried chilli, 25%, garlic 15%, lemongrass 13%, shallot 12%, salt 12%, galangal 10%, kaffir lime peel 8%, shrimp paste 5% (shrimp 70%, salt 30%)

Dietary Information

Contains Shrimp (Crustacean)

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	360/85 per 100g
Fat	2.2g
of which Saturates	1.2g
Carbohydrate	10g
of which Sugars	10g
Protein	6g
Salt	8.9g

Preparation and Safety

Boil 300G of meat with dilute coconut milk. Heat 400ml concentrate coconut milk (medium hear) in a pan until oil appears on top. Add 50 grams of red curry paste, cook until boiled. Seasons with fish sauce and palm sugar. Add meat, stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk and fresh basil.

Packaging

Bag

Storage

Store at cool dry place. Refrigerate after opening.

Thailand