Enjoy a delicious meal with authentic Thai Red Curry. Mae Ploy’s red curry paste is a mixture of dried red peppers, fragrant lemongrass and fresh Thai spices in order to bring the full flavor of a Red Curry!
Garlic (21.5%), dried red chili (19%), lemongrass (18.5%), shallot (14.5), salt (13%), galangal (6%), SHRIMP paste (SHRIMP 80%, salt)(4.5%), kaffir lime peel (2.5%), pepper (0.5%).
see ingredients in UPPERCASE.
Store in cool dry place. Once Opened keep refrigerated and use within 6 months.
Stir-fry 50g of Red Curry paste in 1tbsp soybean oil, then add 1 cup (240ml) of coconut milk. Add 200g of fresh meat and continue cooking. Add another 1/2 cup (120ml)of coconut milk and 1/2 cup of water, heat ultil boiling. Add 100g of vegetables and cook ultil the vegetables soften. Add 1 1/2 tsp sugar.
The red curry paste is used as the basic ingredient for preparing many Thai curries and fries dishes. It can be cooked either with or without coconut milk.
Country of Origin:
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of wich saturates
of which sugars
Rua Quinta dos Álamos n.º 3
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