Red Curry With Periwinkles

Rich and flavorful “Red Curry With Periwinkles” meticulously crafted in every step. We carefully clean each periwinkles snail individually to ensure there’s no sand and to avoid any unpleasantness while eating. The chilli paste is freshly blended to maintain cleanliness and freshness, and we follow a step-by-step cooking process to achieve a rich, aromatic curry in coconut milk, complemented by thoroughly cleaned, hand-picked snails.

Description

Starting from meticulously cleaning each individual Periwinkles to rid them of sand and extracting only the meat, leaving only the shell. Then, we cook and season until we achieve the rich, intense curry, fragrant with concentrated curry paste in thick coconut milk.

Main ingredients :

Red Curry Sauce
Periwinkles
Wild Betel’s Leaf
Acacia

Allergen information : Contains products from fish, shrimp.

Cooking instructions :

Defrost the frozen pouch.
Heat in the pot at 180 °C for 5–7 minutes.
Put River snails into boiling soup and heat for additional 30 seconds. Add vegetables and turn off the stove.
Serve.