Jungle (Kaeng Par) Curry Paste, 4 oz can
2 cans $2.49
In the northern and remote village areas of Thailand curries are made without coconut milk in order to keep costs down, thus the term "jungle curry". The taste is rich in herbs and spices, and not nearly as fattening as curries made with coconut base. To make, just stir-fry one can into 3 cups boiling water. Add 1 lb chicken or beef, add eggplant or seasonal squash, chopped carrots, green beans and 3 tbsp fish sauce. Also add sliced krachai. Garnish with fresh basil leaves and serve with jasmine rice or chantaboon rice stick noodles. Ingredients: garlic, chile, lemongrass, onion, salt, galanga, lime leaves, spice, sugar. Product of Thailand.
