No artificial colours, preservatives or MSG.
Put 6 tbsp (100g) of Maesri’s Kaeng Par Curry Paste into 3 cups of boiling water for 3-4 minutes. (For medium-hot use only 4.5-5 tbsp of curry paste). Add 500g of chicken or your favourite meat, 2 tbsp of fish sauce and cook until chicken is tender. Add 200g of eggplant, 150g of green beans or roughly cut carrots until cooked. Garnish with hot basil leaves and fresh chillies. Serve with rice or Thai noodles.
Garlic, dried red chillies, wild ginger, lemon grass, shallot, galangal, sugar, kaffir lime, coriander seeds.