Coconut Milk: Coconut Milk, Water, Cellulose Gum. Bamboo Shoots: Bamboo Shoots, Water. Green Curry Paste: Green Chili Pepper, Fish Sauce (Anchovy, Salt, Sugar), Garlic, Shallots, Palm Sugar, Lemon Grass, Galangal, Basil, Salt, Shrimp Paste (Shrimp, Salt), Sugar, Lime Leaf, Lime Peel, Spices. Spice Packet: Basil, Dried Whole Chili, Lime Leaf.
Recipe Guide: Simply Add: 2 tbsp canola or vegetable oil. 1-1/2 lb thinly sliced boneless chicken/beef/turkey or whole peeled shrimp. 1 cup (about 1/2 lb) sliced vegetables (e.g. green beans or thick slices of zucchini). Serving Suggestion: serve with steamed rice. Step 1: In a medium saucepan, heat oil over medium heat. Add green curry paste (Spice it how you like: If you like it mild, use less curry paste, remove the dried chilies and add an extra 1/2 cup of water. If you like it hot, use all the curry paste and chop up the dried chilies before adding them.) & cook, stirring, for about a minute until it starts to smell yummy. Step 2: Now's the time to pour in the creamy coconut milk & 1 cup of water. Step 3: Stir through dried herbs & chilies (Spice it how you like: If you like it mild, use less curry paste, remove the dried chilies and add an extra 1/2 cup of water. If you like it hot, use all the curry paste and chop up the dried chilies before adding them.) & bring your curry back to the boil. Step 4: Drain & discard liquid from bamboo shoots. Add bamboo shoots, raw meat or seafood & vegetables. The whole lot will poach in your curry sauce to make it more flavorful! Simmer for 5-15 minutes or until your chosen additions are cooked through. Enjoy!
Always refer to the actual package for the most accurate information