Description
Stir-fry Curry Paste | Lobo
50 grams.
Stir-fry Curry, or “Phat-Pong-Ka-Ree” in Thai, is a tasty and simple Thai dish. Unlike of other Thai curry it is not a soup, it just stir-fry with sauce. It could be cooked with seafood (crab, shrimp, scallop, squid or fish), chicken, mushrooms, tofu etc. Could be accompanied with rice, or cooked with some noodles.The primary spices are cumin, coriander, turmeric, fenugreek, garlic, salt, ginger and mustard.
Stir-fry Curry paste LOBO brand is made from the fresh ingredients and very easy for use.
Ingredients
Palm Oil 26%, Onion 20%, Spices & Herbs (Coriander, Ginger, Cumin, Mustard, Fenugreek, Turmeric) 7%, Non-Dairy Creamer 7%, Garlic 7%, Sugar 6%, Potato Granule 6%, Water 6%, Distilled Vinegar 5.5%, Hydrolyzed Vegetable Protein (Wheat, Soybean) 4%, Fish Sauce (Anchovy Fish, Salt, Sugar) 3%, Flavour Enhancer (Monosodium Glutamate, Disodium 5’ribonucleotide) 2%, Stabilizer (Xanthan Gum) and Acidity Regulator (Malic Acid)
Cooking Instructions: Crab with Stir-Fry Curry Sauce
- Prepare 150g crab* meat or 200-300g whole crabs, diced 1/2 onion, cut-up green onion and Chinese celery as desired.
- Beat 1 egg, 4 tablespoons water and the contents of this packet together.
- Heat 2 tablespoons vegetable oil in a pan, add crab and continue to stir-fry slowly.
- Add the egg mixture and stir-fry until done. Turn off the heat, sprinkle with green onion and Chinese celery and serve.
- Add fish sauce to taste.
- Serve with cooked rice.
*Seafood such as shrimp, scallop, squid and fish can be substituted.
Cooking Instructions: Yellow Curry Stir-Fried noodles with shrimps
Useful tips
Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily.
Allergen Information
Contains mustard, wheat, soybean, milk and fish.
Storage
In a cool dry place.
