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.