Mae Ploy Thai Green Curry Paste 400 gr - Bumbu Kari Hijau

Detail Mae Ploy Thai Green Curry Paste 400 gr - Bumbu Kari Hijau

Exp : 05-2023

Green curry paste (400g) by Mae Ploy

Although chicken and pork are two of the most popular and common ways that Mae Ploy Green Curry is melded into curry dishes, there are some other less popular variations that bear close examination by anyone with a hankering for authentic Thai green curry (geng kiew-wan). Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way.

Try adding a sliced green or red bell pepper, for both flavor and visual zing. A yellow bell pepper, sliced vertically on the up-down axis, also makes a tasty trip out. In addition to bell peppers, you can consider adding a carrot, diced into tiny bits, and this will sweeten and round the lemongrass flavor in a way that defies description.

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste (Shrimp 83%, Salt) 4.0%, Kaffir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour

Directions:
Stir-fry 50 g of Green Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
Add 200 g of fresh meat and contine cooking.
Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.
Add one and a half tsp sugar. Taste and season as required.
Serve with vermicelli or cooked rice.
Suggestion: For a milder flavour, you can use half the portion of curry paste.
These tubs are fully resealable.

Manufacturer: Theppadungporn Coconut Co. Ltd.

Product of Thailand.

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