Ingredients
Coconut Milk 52%, Water 28%, Green curry paste 10%, Palm sugar 4%, Palm oil 4%, Fish sauce 2% No Preservatives
Nutritional Information
| Serving Size: 1/3 (80g) | Percent Thai RDI* | |
|---|---|---|
| Serving(s) per container: about 6 | ||
| Total energy | 120kcal | |
| Energy from Fat | 100kcal | |
| Total Fat | 11g | 16% |
| Saturated fat | 8g | 41% |
| Trans Fatty Acid | 0g | |
| Cholesterol | 0mg | 0% |
| Protein | 2g | |
| Total Carbohydrate | 5g | 2% |
| Dietary fiber | <1g | 2% |
| Sugars | 4g | |
| Sodium | 570mg | 24% |
| Vitamin A | 0% | |
| Vitamin B1 | 0% | |
| Vitamin B2 | 4% | |
| Calcium | <2% | |
| Iron | 4% | |
| 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.
Serving suggestion:
Add vegetables or meat as you like it or add water for clear curry.
Recipes
Sliced meat 1 cup (about 160g)
Sliced eggplants 2 cups (about 200g)
Basil Leaves 1/2 cups
Kaffir lime leaves 10 leaves
Sliced red chili 11 stalk
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