Penang Curry Paste

• Ingredients: dried red chilli, lemongrass, shallot, garlic, salt, mauritius peel, galangal, ground cumin, coriander seed.
• Product of Thailand

Directions for use:

1. Stir 50g of Penang Curry Paste with 2 tablespoon of vegetable oil.
2. Pour in 400ml of coconut milk and keep stirring.
3. Add 250 of your favourite meat and stir until meat is cooked, add in fish sauce, palm sugar or seasoning as preferred.
4. Add 60g of cut eggplants and boil them until done. Add some basil leaves, kaffir lime leaves and fresh chilli.
5. Served with steamed rice