Cals
353.00
Protein (g)
14.30
Carbs (g)
17.50
Sugars (g)
11.80
Fat (g)
25.50
Sat Fat (g)
18.80
Fibre (g)
3.80
Sodium (mg)
1984.00
Ching He Huang Web Site
I love to make my own curry sauces from scratch because it is easy! Just add all the curry ingredients into a food processor and blend into a paste. You can then ladle them into ice trays and freeze them or store in a jar for 5 days and use it in soups and stir-fries. If you dont have the time, then use shop-bought Thai red curry paste, most are good quality and come from Thailand. But have a go - it's easy and delicious and fresh. If you are not a fan of squid then use chicken, prawns, tofu or mushrooms.