Just add meat and vegetable
Coconut Milk 52%, Water 30.5%, Red curry paste 10%, Palm oil 4%, Palm Sugar 2%, Fish sauce 1.5%
|Serving Size : 1/3 (80g)||Percent Thai RDI|
|Serving (s) per container : about 3|
|Total energy 120 kcal|
|Energy from fat 100 kcal|
|Trans Fatty Acid||0g|
|**Percent Thai Recommended Daily Intakes for population over 6 years of age are based on a 2000 kcal diet|
Reference intake of an average adult (8400kJ/2000kcal)
Preparation and Storage
Preparation and Usage
Sliced chicken/pork fillet 1/2 cup (about 80g)
Sliced eggplant 1 cup (about 100g)
Basil leaves 1/3 cup
Kaffir lime leaves 6 leaves
Sliced red chilli 1/2 stalk
1. Pour Red curry into a pot. Heat up on the stove to boil about 1 minute.
2. Add meat and simmer until well done (1 minute). Then, add vegetables i.e. eggplant, young coconut or ash gourd. Simmer for 5-7 minutes or until vegetables is cooked.
3. Add basil leaves, red chilli and kaffir lime leaves and remove from heat. Hot serve with cooked rice or rice vermicvelli
Add vegetable or meat as you like it or add water for clear curry.
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