Direction: Stir-fry 50g of Vegetarian Red Curry Paste in 1 tbsp soybean oil, then add 1 cup (240ml) of coconut milk. Add 200g of vegetarian food and continue cooking. Add another ½ cup (120ml) of coconut milk and ½ cup (120ml) of water, heat until boiling. Add 100g of vegetables and cook until the vegetables soften. Add 1 ½ tsp sugar. Taste and season as required.
Suggestion: For a milder flavour, half portion of the curry paste should be used.
Ingredients:Garlic (23.0%), Dried Red Chilli (20.0%), Lemongrass (19.4%), Shallot (15.4%), Salt (14.0%), Galangal (6.5%), Kaffir Lime Peel (1.3%), Pepper (0.4%).
No preservative No added MSG No artificial colour Non GMO Gluten Free