Ingredients: Coconut Milk 52%, Water 30.45%, Red curry paste 10%, Palm oil 4%, Coconut Sugar 2%, Fish sauce 1.5%, Flavor enhancer (Disodium 5'-ribonucleotides), No preservatives Added
Just add meat and vegetable
Preparation and Usage
Sliced meat 1/2 cup (about 80g)
Sliced eggplant 1 cup (about 100g)
Basil leaves 1/3 cup
Kaffir lime leaves 6 leaves
Sliced red chilli 1/2 stalk
1. Pour Red curry into a pot. Heat up on the stove to boil for about 1 minute.
2. Add meat and simmer until well done (1 minute). Then, add vegetables i.e. eggplant, young coconut, or ash gourd. Simmer for 5-7 minutes or until vegetables are cooked.
3. Add basil leaves, red chili, and kaffir lime leaves and remove from heat. Hot serve with cooked rice or rice vermicelli
Add vegetable or meat as you like it or add water for a clear curry.
Refrigerate after opening and use within 3 days.
Do not freeze.