Curry paste for rice vermicelli, coconut curry, southern Thailand style

Curry paste for rice vermicelli, coconut curry, southern Thailand style from Thailand in a 200 g pouch.

Nam ya khanom chin: dissolve one 200 g pouch in 200 g water plus 500 g coconut milk, boil, add makrut lime leaf and serve over rice vermicelli.

• Net content: 200 g
• Country of origin: Thailand
• Packaging: pouch
• Form: paste
• Heat level: Spicy
• Ingredients: Cooked fish 25%, curry paste 15%, shrimp paste 15%, coconut milk 15%, lemongrass 10%, kaempferia 5%, seasoning 5%
• Allergens: Fish, Crustaceans
• Storage: Keep refrigerated.