Mild Thai Green Curry

(Update. Now Vegan friendly. The Shrimp paste and Fish sauce have been replaced by fermented bean curd with no detriment to taste or flavour.)
Every molecule of my Thai DNA screams out to me that this is wrong! A Thai Green curry should always carry a certain level of heat, I was raised that way. However, I have lost count of the customers who have requested this and so I have finally given in. Like its older brothers, Bangkok & Southern Green curry paste, it's big on Lemongrass and Kaffir Lime tastes but very light on the chilli scale. And if you find this one too hot then I will retire my wok and become a plumber:-)
Shallots, Mild Green Chilli (13%), Sunflower Oil, Coconut Palm Sugar(10%), Lemon Grass (9%), Coriander, Garlic (3%), Turmeric, Bean Curd (Soya),(Wheat) Galangal, Kaffir Lime Leaves (2%), Krachai, Pepper, Salt, Cumin.100g ℮ 
Allergen advice. For allergens, see ingredients in bold.

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Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. 
Shelf life 12 months from packing date.
See recipe. Thai Green Chicken Curry
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