Green curry paste from Thai manufacturer Lobo has a softer, lighter citrus flavor.  Cooking with green curry paste is easy, just add coconut milk, meat, fish or seafood.  It contains green chili peppers, garlic, lemon, shallots, calangal, kaffir lime zest, cumin powder, coriander seeds, turmeric, etc.

 In general, anything is cooked with curry: chicken, beef, pork, seafood and even frogs.  Thai eggplants, bamboo shoots and Thai basil are traditionally added from vegetables and herbs.

 Structure:

 Chilli 30%, Lemongrass 20%, Garlic 15%, Salt 11%, Shallot 8.5%, Galangal 5.5%, Shirimp Paste (Shrimp, Salt) 3%, Kaffir lime peel 3%, Coriander Root 2.5% and Spices (Cumin, Turmeric  ) 1.5%.

 Cooking method:

 - Heat a deep frying pan, heat the paste in a little oil, stirring constantly, for a minute, then gradually pour in 240 ml of coconut milk (you can use canned or powdered coconut milk from our store), stirring the paste well with milk until completely homogeneous.  Bring to a boil;

 - Then add 250 g of finely chopped chicken or beef, cook for about 10 minutes, until the meat is ready, add 240 ml of hot water, stirring constantly;

 - Add eggplant (diced), kaffir lime leaves and chopped red chili (optional).  Simmer for 5-7 minutes, add basil leaves;

 - Season with fish sauce to taste;

 - Serve with crumbly rice.

 In addition, soups, whole chicken legs and thighs, only vegetables and much more are prepared on the basis of pasta.  A huge selection of recipes can be found on the internet.

 Enjoy your meal!

 50 g of pasta is designed for 3-4 servings.

FDA 72-2-02646-2-0006