Just add meat and vegetable
Water 71%, Kang Som curry paste 8%, Palm sugar 8%, Tamarind juice 6%, Fish sauce 2%, Fish Paste 3%, Salt 1%, No Preservatives
|Serving Size: 1/3 (80g)||Percent Thai RDI*|
|Serving(s) per container: about 3|
|Energy from Fat||0kcal|
|Trans Fatty Acid||0g|
|Dietary fiber||< 1g||2%|
|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 Kang Som into a pot. Heat up on the stove to boil.
2. Add favourite vegetables. Simmer for 5 minutes or until vegetables is cooked.
3. Add shrimp/fish and cover. When meat is done, remove from heat. Hot serve with cooked rice.
Add vegetables or meat as you like it or add water for clear curry.
Shrimp/fish 1/2 cup (about 80g)
Vegetables i.e. cauliflower, white radish, Chinese white cabbage, string beans or water mimosa 150g
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