Thai style red curry paste.
Direction (4 servings):
Heat 1 cup of coconut milk (250ml) together with the curry paste and stir-fry until oil appreas on top.
Add 250g of sliced beef or chicken and stir-fry until done.
Add one more cup of coconut milk (250ml) and bring to boil.
Add some eggplant, sweet basil and chilli. Cook until tender.
Add fish sauce to taste. Serve with cooked rice or vermicelli.
Ingredients: chilli, lemongrass, garlic, salt, galangal, shallots, SHRIMP paste (SHRIMPS, salt), kaffir lime zest, cumin.
May contain traces of fish.