Description Maesri Kaeng Som Curry Paste 100g. Kaeng som has a combination of sour, sweet, and salty tastes. It is usually cooked with fish or prawn and variety of vegetables. This curry presents a tangy mild flavour.
Tuk Tuk Method: 1. Boil fish until cooked. Blend 1/3 of cooked fish(select only its meat) with one pack of Maesri's Kaeng Som Curry Paste. 2. Boil 1500ml of water and mix with the mixture from no.1, stirring for a few minutes, then add fresh vegetables. 3. Add tamarind juice, fish sauce, and sugar. Adjust the taste as preferred. The taste of Kaeng Som Soup should be sour, sweet and salty. 4. Add the rest of the cooked fish and boil for 5 minutes. Ready to serve.
Storage: Store in a cool, dry place and avoid direct sunlight.
Ingredients: Dried Red Chilli(39%), Shallot, Salt, Sugar, Tamarind Juice(5%).
Nutrition Information:
|
Typical Values |
Per 100g |
|
Serving |
100g |
|
Energy |
405KJ / 96kcal |
|
Fats |
0.7g |
|
of which saturates |
0.2g |
|
Total Carbohydrate |
17.4g |
|
of which sugar |
14.5g |
|
Dietary Fibres |
5.7g |
|
Protein |
2.3g |
|
Salt |
9.8g |
Allergen Information: No known allergens.
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