Green curry paste by Mae Ploy

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste (Shrimp 83%, Salt) 4.0%, Kaffir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour

Directions:

1. Stir-fry 50 g of Green Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
2. Add 200 g of fresh meat and contine cooking.
3. Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
4. Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.
5. Add one and a half tsp sugar. Taste and season as required.
6. Serve with vermicelli or cooked rice.