Vegetable Curry Paste (Vegetarian)

(Net weight: 120g)

Ingredients:

Lemongrass, galangal, dried chilies, curry powder, selected spices, vegetable oil, salt, sugar, tamarind juice.

Category:

Description

Preparation:

400ml water
5 slices vegetarian fish fillet
300g eggplant
100g long bean (cut into pieces)
5 lady finger
50g fried curd puff
80ml coconut milk (optional)

Cooking method:

1. Boil 400ml water, add the paste. Stir well to mix for 1 minute.
2. Add all the ingredients into pot, simmer for 7 minutes or until cooked. Add in 80ml coconut milk as prefers. Serve hot.

NUTRITION FACTS
Per 100g NRV%
Energy 363 kcal (1519kJ) 18%
Protein 5g 8%
Fat 33g 55%
Carbohydrate 12g 4%
Sodium 2056mg 103%

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