This fragrant Thai curry is made from natural herbs and spices.
Shallot, Lemongrass, Sunflower oil, Chilli, Garlic, Galangal, Water, Salt, Shrimp paste (Shrimp, Salt), Kaffir lime peel, Coriander seed, Acid (330).
Keep refrigerated after opening.
|Quantity per serving||Quantity per 100g (or 100mL)||% daily intake|
* Percentage Daily Intake per serving. Percentage Daily Intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending on your energy needs.
Product of Thailand
Thai Chicken Green Curry: 1. Stir?fry ½ jar of Valcom Green Curry Paste with a little oil in a pan over low heat until fragrant. 2. Add 300g of sliced chicken fillet or another meat, stir-frying over high heat with the paste for few minutes until just cooked. 3. Add 400ml coconut milk, 2 tbsp fish sauce and 2 tbsp sugar. Stir well and bring to the boil. 4. Add 200g of cubed eggplant or other desired vegetables. Cook for few minutes. 5. Add 2 tbsp Valcom Kaffir Lime Leaves and 1 tbsp sliced red chilli (optional). 6. Garnish with 1 cup of fresh basil leaves before removing from heat. Serve with rice.
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