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Inspired by a David Thompson class that we went to years ago, and following his instructions the paste is made from scratch. A number of different spices are dry roasted and bound together with other aromatics. Just needs to be reheated and mixed with Kara Coconut Cream, preferably in the tetra pack and available from the Supermarket, added to cooked meat and/or vegetables.
Fresh - when mixed with coconut cream is enough to do 6 portions.
Volume: 120ml
Ingredients: Cardamon pods, coriander seeds, cumin seeds, cassia bark, mace, Peanut oil, chilles, garlic, onion, ginger Fish sauce, tamarind, plamsugar, bay leaves
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