ROITHAI RED CURRY SOUP 250 ML.

Just add meat and vegetable

(Coconut Milk 52%, Water 30.45%, Red curry paste 10%, Palm oil 4%, Coconut Sugar 2%, Fish sauce 1.5%, Flavor enhancer (Disodium 5′-ribonucleotides), No preservatives Added)

Thailand

(Serving Size : 1/3 (80g) ,Serving (s) per container : about 3 ,Total energy ,Energy from fat ,Total Fat,Saturated fat ,Trans Fatty Acid ,Cholesterol ,Protein ,Total Carbohydrate ,Dietary fiber ,Sugars ,Sodium ,Vitamin A ,Vitamin B1,Vitamin B2,Calcium,Iron ,*Percent Thai Recommended Daily Intakes for population over 6 years of age are based on a 2,000 kcal diet.)(Percent Thai RDI*,Serving (s) per container : about 3 ,Total energy ,Energy from fat ,Total Fat,Saturated fat ,Trans Fatty Acid ,Cholesterol ,Protein ,Total Carbohydrate ,Dietary fiber ,Sugars ,Sodium ,Vitamin A ,Vitamin B1,Vitamin B2,Calcium,Iron ,*Percent Thai Recommended Daily Intakes for population over 6 years of age are based on a 2,000 kcal diet.)

Refrigerate after opening and use within 3 days. Do not freeze.

Recipe:
Sliced meat 1/2 cup (about 80g)
Sliced eggplant 1 cup (about 100g)
Basil leaves 1/3 cup
Kaffir lime leaves 6 leaves
Sliced red chilli 1/2 stalk

Cooking Direction:
1. Pour Red curry into a pot. Heat up on the stove to boil about 1 minute.
2. Add meat and simmer until well done (1 minute). Then, add vegetables i.e. eggplant, young coconut or ash gourd. Simmer for 5-7 minutes or until vegetables is cooked.
3. Add basil leaves, red chilli and kaffir lime leaves and remove from heat. Hot serve with cooked rice or rice vermicelli

Serving Suggestion:
Add vegetable or meat as you like it or add water for clear curry.