With lemongrass, red chilli and spices, this warm fish curry is a delight for your tastebuds.


Ingredients:  garlic, ginger, chilli, herbs, spices, brown sugar, shrimp paste (crustacean), onion powder, salt, lime juice.


300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 


RECIPE - To make Cambodian Fish (serves 4-6) cook time 20mins

1/3 jar (100g)  Pacific Sunset Paste, 700g diced fish or seafood, 2 tbsp oil, 400g can coconut milk


Heat oil in a wok.  Add paste and fry for 2 minutes, then add ½ the coconut milk.  Cook for a minute then add the fish / seafood.  Cook for a further 2 minutes and add remainder of coconut milk.  Reduce heat and simmer for 10 minutes or until sauce has thickened.