RED CURRY PASTE 400g

red curry paste

preparation tips for 3 to 4 people;

1: heat 2 tablespoons of oil in a wok then add 50g of red curry paste. cook over low heat for 1 min.

2: pour 400ml of coconut milk. cook over medium heat for 1 minute, stirring.

3: add 250g of meat of your choice. simmer until the meat is cooked.

4: season with fish sauce and palm sugar.

5: add 60g of diced eggplant then stir well. At the end of cooking, add Combava leaves, basil and fresh pepper.

6: sprinkle with basil leaves and serve hot with fragrant Thai rice.