5 Pack Special! 3x(tom Yum Soup Paste 30g) and 2x(thai Green Curry Paste 50g) Amazing of Thailand

Description

3x (Tom Yum Paste) and 2x( Green Curry Paste) Delicious Thai Food from Thailand!! Lobo Green Curry Paste 50g. Green Curry Paste is added to chicken or other meats, as well as seafood, noodles, vegetables, tofu or wheat gluten. This paste will create sumptuous curries. Easily make a sumptuous chicken curry using the recipe below, plus a wide range of other Thai dishes that are certain to please. Made from: Chili, lemongrass, garlic, salt, shallots, galangal, shrimp paste, kaffir lime peel, coriander seeds and other spices. Recipe Idea: Geng Keaw Wan. 1. Heat a wok or frying pan and add 1 cup (240ml.) coconut milk together with the contents of this packet. 2. Add 250g of sliced beef or chicken and stir fry until done. Add 1 cup (240ml.) water. Bring to the boil. 3. Add some eggplant, sweet basil, lime leaves and chili. Cook until tender. 4. Add fish sauce to taste. Serve with cooked rice. No Colourings, Preservatives or MSG Added. Lobo Tom Yum Paste 30g. Thai Food. Tom Yum is characterized by its distinct hot and sour flavours, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients, such as lemongrass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind and crushed chili peppers. In Thailand, Tom Yum is usually made with prawns (Tom Yum Goong), chicken (Tom Yum Gai), fish (Tom Yum Pla) or mixed seafood (Tom Yum Talay or Tom Yum Po Taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with a generous sprinkling of freshly chopped coriander (cilantro) leaves. Made from: salt, sugar, vegetable oil, spices, lemongrass, citric acid and MSG. Recipe Idea: Tom Yum Goong (Shrimp Tom Yum) Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily. 1. Boil 2 cups (480 ml) of water. (You can substitute about 200ml of water for coconut milk if desired). 2. Add the contents of this packet to the boiling water.

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