Red Curry Paste Less Sodium (4 Oz)

How to cook

Recipe 1:

Stew 500 g. of vegetarian or tofu with 100 g. of Red curry

paste and 400 g. of coconut milk until done. Slowly pour

600 g. of concentrate coconut milk, add pea eggplant, red

chilli, and basil leaves. Taste and seasoning as needed

before serving.

Recipe 2:

Heat 30 ml. of oll in a saucepan together with 50g. of Red

curry paste (or to tastel. Add 150g. of vegetable or tofu and

stir-fry until done. Add pea egplant and chilli then cover

with the lid 1-2 minute. Turn the heat down and add fresh

basil leaves. Taste and seasoning as needed before serving.

Ingredients