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Thai green curry paste Kaang Kiew Wan for the recipe
With aromatic lemongrass and basil leaves made with coconut cream. This easy-to-cook dish reflects the clear but mild taste of Thailand.
No added MSG (E 621 - Monosodium Glutamate), preservatives or artificial colors.
Thai green curry paste (approx. 4 people):
1 pack of Thai green curry paste
1-2 tablespoons vegetable oil
1 1 / 2 cup (330 ml) coconut milk or milk
350 g vegetables or chicken fillet cut into pieces
100 g green peas or eggplants
Basil leaves, green chili or coriander as garnish.
Contains: fish and shrimps.
Ingredients: Fresh Green Chili, Lemongrass (17%), Garlic, Scarf, Salt, Galangal, fish sauce (anchovy fish extract, salt, sugar), basil leaves (2%), white pepper, shrimp pasta (shrimps, salt), lime bark (kaffir), cumin, coriander.