Coconut Milk 52%, Water 28%, Green curry paste 10%, Palm sugar 4%, Palm oil 4%, Fish sauce 2% No Preservatives
|Serving Size: 1/3 (80g)||Percent Thai RDI*|
|Serving(s) per container: about 3|
|Energy from Fat||100kcal|
|Trans Fatty Acid||0g|
|Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
Reference intake of an average adult (8400kJ/2000kcal)
Preparation and Storage
Preparation and Usage
1. Pour Green Curry into a pot. Heat up on the stove to boil about 1 minute.
2. Add meat until well done (1 minute). Then add vegetables i.e. eggplant, young coconut or ash gourd. Simmer for 5-7 minutes or vegetables is cooked.
3. Add basil leaves, red chilli and kaffir lime leaves and remove from heat. Hot serve with cooked rice or rice vermicelli.
Add vegetables or meat as you like it or add water for clear curry.
Sliced meat 1/2 cup (about 80g)
Sliced eggplants 1 cup (about 100g)
Basil Leaves 1/3 cup
Kaffir lime leaves 6 leaves
Sliced red chili 1/2 stalk
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