Ingredients: chili peppers, lemongrass, garlic, salt, ginger, shallots, SHRIMP paste (SHRIMP, salt), lemon peel, cumin powder. May contain traces of FISH and MOLLUSCS. Sample presentation on the label. Directions: Mix 240 ml of coconut MILK with curry paste and heat. Add 250 g of chopped beef or chicken and simmer until cooked. Add 240 ml of water and wait until it boils. Then add eggplant, cherry tomatoes, basil leaves and chili peppers and continue to simmer until the vegetables are tender. Season with fish sauce. Serve with boiled rice. Store in a dry and cool place.
Energy value per 100 g: 501 kJ/120 kCal, fat 1.1 g, of which saturated fatty acids 0 g, carbohydrates 18 g, of which sugar 2.4 g, protein 3.9 g, salt 12.1 g.
