Thai Green Curry Paste
Cooking & Serving Suggestions
Best Before & Storage
An Asian street hawker classic
Lemon grass, lemon leaf, Thai ginger, spring onion, coriander leaf, garlic, green chili and refined oil
In a pan heat oil, add sliced thai herbs (Thai ginger, lemon leaf, lemon grass), add all the Thai curry paste, 200 ml water,1 tbspn of light soya sauce and 800 ml of coconut milk.
Add boiled chicken or prawns or blanched vegetables, finish with fresh lemon juice & Thai basil
Serve with steamed rice.
Serves 3 to 4 persons
10 days from the manufacturing date
No preservatives. Hand made in small batches -NO MSG