How to make: Red curry

1. Suitable for a pan to heat coconut milk, 1 restaurant measure (240 ml.) and chili paste in this packet. Stir-fry until the coconut milk breaks down.

2. Put 250 grams of gelled beef or chicken into a pan and stir-fry until cooked. Add 1 measure of water (240 ml.) and boil until boiling.

“If you want the sweet curry to be thicker, change from water to coconut milk or milk.”

3. Add the eggplant, basil leaves and Sita eggplant. and chili peppers

4. Add fish sauce, season to taste and bring to a boil.

 

Ingredients: Chili 40%, Lemongrass 20%, Garlic 10%, Salt 9%, Casa 8%, Shallot 6%, Shrimp Paste 3.5%, Kaffir lime 3%, Ground Cumin 0.5%

 

For those who need to delve deeper into iodine

Allergy information: Shrimp may contain fish, crab, shellfish and squid.

 

Method: Dry and clean herbs.