How to make: Green curry

1. Heat a pan and add 1 cup of coconut milk (240 ml.) and the chili paste in this packet.

Stir-fry until the coconut milk breaks down.

2. Put 250 grams of cut beef or chicken into a pan and stir-fry until cooked. Add 1 cup (240 ml.) of water and bring to a boil.

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

3. Add brinjal, basil leaves, kaffir lime leaves and chili peppers.

4. Add fish sauce and season to taste. When boiling, remove.

Ingredients: chili 30%, lemongrass 20%, garlic 15%, salt 11%, shallots 8.5%, galangal 5.5%, shrimp paste 3%, kaffir lime skin 3%, coriander root 2.5%, spices (cumin, turmeric) 1.5%

For those who must limit their iodine consumption

Information for allergic people: Contains shrimp. May contain fish, crab, shellfish and squid.

Storage method: Store in a dry and clean place.