"KHUN LAMDUAN" Tai Pla Curry Paste (50 grams) - เครื่องแกง ไตปลา

"KHUN LAMDUAN" Tai Pla Curry Paste  (50 grams) 

Tai Pla Curry Paste is very common amongst people who prefer rich-flavored food, as well as health-centric individuals across the globe because it does not require coconut milk. It is suitable for cooking a variety of menu, including Tai Pla curry, jungle curry, stir fry curry, and dry stir-fry curry. Once used in a curry, the broth will turn into a pleasant dark brown color with the herbal ingredients visible in the curry, giving a rich flavor with the aroma of Thai herbs, including lemongrass, galangal, finger root, turmeric, black pepper, and fresh chilies. In addition, this type of paste can be used to lessen the smell of all types of meat.

Remark: This type of paste contains turmeric and has a partially ground texture.

Recommended Recipe: Thai Tai Pla Curry
Mix 50g curry paste and 50g fermented fish entrails. Heat 450ml water over medium heat. Add paste mixture. Simmer 3 min. Add 100g pumpkin (peeled and cubed) and 100g boiled bamboo shoots (cubed). Simmer 5 min. Add 100g fish (grilled). Simmer 2 min. Season with ½ tbsp. palm sugar or to your taste. Simmer further 2 min. Turn heat off. Sprinkle 3 kaffir lime leaves.

Ingredients : 
Galic 18%
Lemongrass 17%
Dried Chillies 15%
Fresh Chillies 12%
Salt 10%
Galangal 8%
Black Pepper 5%
Fingerroot 5%
Turmeric 5% 
Sallots 5%