Wolf Red Curry Paste 400g

For 4 servings:

1. Heat 1 cup of coconut milk (240 ml) together with 50 g (or 3 tablespoons) of curry paste and fry, stirring until the oil rises to the surface.

2. Add 250g of sliced ​​beef or chicken and stir-fry until cooked.

3. Add 240 ml of water and bring to a boil.

4. Add some eggplant, cherry tomatoes, sweet basil, and chili.

5. Cook until vegetables are tender.

6. Add fish sauce to taste.

7. Serve with cooked rice.

Tip: For a richer, creamier, and thicker curry, substitute the water with coconut milk or milk.

Chili, lemongrass, garlic, salt, galangal (alpinia galanga), shallot, SHRIMP paste ((CRUSTACEANS) SHRIMP, salt), kaffir lime peel, cumin powder.

CRUSTACEANS

FISH, MOLLUSKS

2026.01.31