The magic red curry paste.

Preparation (4 servings):
Heat 1 can (250ml) of coconut milk with the curry paste until a layer of oil forms on the surface.
Add 250g of chopped beef or chicken and heat until meat is cooked.
Add 250 ml coconut milk, bring to the boil.
Add the eggplant, basil leaves, chilli. Cook until soft.
Season with fish sauce. Serve with rice or vermicelli noodles.

Ingredients: chilli, lemongrass, garlic, salt, kalgan, shallot onion, CREVET paste (CREVETS, salt), kaffir lime zest, spices.
May contain fish residues.

Nutrition information per 100g:
Energy content 1210kJ/120kcal
Fats 1,1g
of which saturated fatty acids 0g
Carbohydrates 18g
of which sugars 2,4g
Protein 3,9g
Salt 12,1g

Country of origin: Thailand