Curry Paste
素咖喱酱
Weight :380G
Brand : Tung Kee

Ingredients:
Palm Oil, Chili, Lemonglass, Curry Powder, Curry Leaf, Ginger, Sugar, Salt.
Preparation:
Vege Char Siew, Vege Squid, Vege Chicken, Bean Curd Puffs Long Beans, Bean Sprouts, Noodle / Rice Vermicell.
Cooking Methods:
(Serve 3 persons)Putin water (850ml) and vegetarian curry paste (90g) in a pot tool for 15    minutes, add in coconut milk and bean curd puffs, bring to bol*May increase or reduce the paste according to preference flavour 2 Blanche vermicelli/noodle, long beans, bean sprouts place into ow gemish noodle with of cooked vege char siew, vege squid, vege chiun
1 Pour hat boiling soup onto noodles. Serve.