Green Curry Paste | Lobo
Green Curry (or Kaeng Kaew Wan in Thai) is a hot and spicy Thai style tick soup (“kaeng”) with coconut milk. Many westerners consider it as a one of “signature” dishes of Thai kitchen. It got its distinguished green color from green chili pepper, which also makes it spicy. However a bit of sweetness (“wan” means “sweet” in Thai) creates an additional note to taste. This type of curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as “khanom chin” as a single dish.
Green curry was invented during the reign of King Rama 6 or Rama 7, between the years 1908-1926. Paste is traditionally made by pounding in a mortar green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander) and cumin seeds, white peppercorns, shrimp paste and salt.
Green Curry paste LOBO brand is made from the fresh ingredients and very easy for use. Green Curry can be prepared with almost any type of meat: pork, chicken, beef, fish or mixed sea-food.
Chili 30%, Lemongrass 20%, Garlic 15%, Salt 11%, Shallot 8.5%, Galangal 5.5%, Shrimp Paste (Shrimp, Salt) 3%, Kaffir Lime Peel 3%, Coriander Root 2.5% and Spices (Cumin, Turmeric) 1.5%
- Heat a skillet and add 1 cup (240 ml.) coconut milk together with contents of this packet.
- Add sliced 250 g. beef or chicken and stir-fry until done. Add 1 cup (240 ml.) water. Bring back to boil.
- Add some eggplants, kaffir lime leaves, sweet basil leaves and chili. Cook until tender.
- Add fish sauce to taste.
- Serve with cooked rice.
Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily.
Contains shrimp. May contain fish derivatives in shrimp paste.
In a cool dry place.