Ingredients List: Red Chillies, Soybean Oil, Onion, Galangal, Garlic, Salt, Shallots, Sugar, Ginger, Lemongrass, Ground Turmeric, Coriander Seed, Cumin, Herbs, Spices.

Allergy Advice: Not suitable for Soybean allergy sufferers.

Feature: None.

Origin: Thailand.

Storage: Keep in a cool and dry place, away from direct sunlight.

Storage Type: Ambient.

Instructions for Use: Heat oil in a saucepan on medium heat. Add spice paste and stir fry for 30 seconds. Add meat and stir fry for 2 minutes. Lower the heat to add coconut milk and bring up to a boil. Simmer and cover for 30 minutes. Remove the cover and continue to simmer for a further 20 minutes, until meat is tender and curry sauce has almost dried. Stir occasionally to prevent burning. Garnish and serve hot.