2 pcs x 80g Hunglay Curry Paste from Thailand

·       Blend one pack of curry paste with 1 kg of your favorite meat + 500 ml of water

 ·      + 200g of peeled shallots + 100g of peeled garlic and 50g of julienned ginger 

·       Simmer until meat becomes tender or cooked.

·       Season as needed with salt or soy sauce, sugar and tamarind paste.

·       Then ENJOY

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