Use a dry and clean spoon, seal lid tightly and refrigerate after opening.
Store in a cool dry place. Avoid direct sunlight.
Ingredients: Dried Red Chilli (39%), Shallot, Salt, Sugar, Tamarind Juice (5%).
1. 300g of fish, bring to a boil until done, select only meat blend well with 6 tbsp (100g) of Maesri's Kaeng Som curry paste
2. 10 cups of water, bring to a boil, mix curry paste (take from Step 1), stir well, add fresh vegetable and fish
3. Add tamarind juice, fish sauce, sugar as you like the taste should be sour-salty and a little sweet. Cook for a moment
Product of Thailand