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227g
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Shallot, Garlic, Dried Red Chili (17 %), Lemongrass, Sunflower Oil (10 %), Water, Salt, Galangal, Kaffir Lime Peel, Citric Acid (E330), Cumin
To cook with curry paste, heat some oil in a pan and add the paste. Stir fry until fragrant, then add your choice of vegetables, meat, or tofu. Stir to coat and add coconut milk. Bring to a boil and let simmer until cooked. Season with salt or sugar to taste and serve hot with rice or noodles.
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