Cooking Techniques - Red curry paste - Open PTN (non-veggie)

Name: Cooking Techniques - Red curry paste - Open PTN (non-veggie)
Yield: 2
Cuisine: 0
Ingredients: 1 zakje(s) Kerriepoeder; 10 gram Gemberpuree; 2 stuk(s) Knoflookteen; 1 stuk(s) Limoen; 2 stuk(s) Rode peper; 1 stuk(s) Vers citroengras; 1 bosje(s) Bosui; 1 stuk(s) Rode puntpaprika; 20 ml Vissaus; 180 ml Kokosmelk; 10 gram Munt, koriander en Thais basilicum