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With chilies, lemongrass & kaffir lime. All natural. No MSG. Gluten free. Vegan. Non GMO project verified. nongmoproject.com. Scan to watch cooking demo. www.worldfiner.com. For Thai recipes: www.desiam.com. Product of Thailand.
Chili, Garlic, Lemongrass, Shallot, Galangal, Sunflower Oil, Salt, Coriander Leaves, Coriander Seeds, Kaffir Lime Peel, Coriander Roots, Cumin Seeds, Turmeric, Citric Acid.
Thai Green Curry (serves 4): 1. Heat 1 tbsp of oil in a sauce pan. Add 1 sachet of green curry paste. Stir fry until aromatic. 2. Add 1 tbsp of coconut milk and 2 cups of chicken breast (or tofu) cut into bite-size pieces. Stir-fry to coat with the paste. 3. Add 1 can (13.5 fl oz) of coconut milk and 1 cup of water. 4. Add 3 cups of cut-up vegetables (eggplant, baby corn, cherry tomatoes). Season with 1 tsp of fish sauce (or salt) and 1 tbsp of sugar. Simmer until cooked through. Serve with noodles or rice. Refrigerate after opening. For best before: See base.
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