Description:
coming soon / now available on request at contact@prapaipat.com
Application:
1. Add 455 ml of water to a pot with 75 g of Kaeng Pa Curry Paste and bring to a boil. Then strain the liquid. 2. Mix 50 g of paste with 5 g of shrimp paste. Cook with the Kaeng Pa Curry Paste broth. 3. Add 50 g sweet yellow potato, 50 g bamboo shoots, and 250 g dried fish. Bring the water to a boil. Add 50 g small eggplant, 50 g long beans, and 3 g kaffir lime leaves. 4. Add additional spices to taste.
Average nutritional values per 100g/ml:
Energy: 343 kJ / 82 kcal
Fat: 2.2 g, of which saturated fatty acids 0.5 g
Carbohydrates: 10.7 g, of which sugar 4.4 g
Fiber: 12.5 g
Protein: 5.0 g
Salt: 4.6 g
Ingredients (allergens BOLD):
(25 %) Dried Chilli / Getrocknete Chili / Chili Séché / Gedroogde Chili • (17 %) Lemongrass / Zitronengras / Citronnelle / Citroengras • (16 %) Garlic / Knoblauch / Ail / Knoflook • (15 %) Salt / Salz / Sel / Zout • (13 %) Shallot / Schalotte / Échalote / Sjalot • (8 %) Turmeric / Kurkuma / Curcuma • (5 %) Kaffir lime leaves / Kaffirlimettenblätter / Feuilles de lime kaffir / Kaffirlimoenblaadjes • (1 %) Pepper / Pfeffer / Poivre / Peper • (INS330) Acidity Regulator / Säureregulator / Régulateur d'acidité / Zuurteregelaar
Origin:
Thailand
Halal:
Yes
