COOKING DIRECTIONS  THAI RED CURRY PASTE (2 Serves)

1. Place a wok medium heat. Add 1 sachet of Thai Red Curry Paste and gradually add ¾ cup of coconut milk. Stir together until fragrant.

2. Add 140g of chicken or meat of your choice and stir until cooked. Add ¼ cup of water and bring to a boil. Then add ½ cup of aubergines,1 tbsp of ripped kaffir lime leaves and bring to a boil again. Finally, add your preferred amount of sweet basil leaves and sliced red chilies.  Turn off the heat and serve with steamed rice or rice noodles of your choice.