RZ 101A PADTHAI SAUCE: Recipe for 2 Servings:

Boil 400 g of Vermicelli (not included). Drain and put the noodles aside. Add 4 tbsp. of vegetable oil in a frying pan (or Wok). Stir in 150 g of shrimp (optional). Add the vermicelli noodles that you put aside and one half of the padthai sauce. Stir well. Add in a beaten egg. Stir until cooked. Add the remainder of the Padthai sauce and 200 g of bean sprouts. Close the heat. Your meal is ready to serve. Enjoy.

Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.

RZ 501 THAI GREEN CURRY PASTE: Recipe for 4 to 6 Servings:

Empty the packet contents in a saucepan. Stir in 2 cups of coconut milk or fresh milk. Stir well and bring to a boil. Add 300 g of your choice of meat, green cuury is best with beef or chicken. Add a pinch of salt if you are using beef. Simmer until cooked. Once the meat is cooked, bring to a boil. Add 300 g of vegetables. This type of curry is best with eggplant or zucchini. Do not use carrots or celery. Cook for 3 minutes. Close the heat. Add slices of red pepper and basil. Your meal is ready to eat. Serve with rice, noodles or bread. Enjoy!

Note: If you are cooking for less people, then you can use only half of the curry paste and other ingredients. The curry paste can be kept at room temperature if it is not opened. Once you open the package, then keep refrigerated for a maximum of 7 days.

RZ 502 THAI YELLOW CURRY PASTE: Recipe for 4 to 6 Servings:

Empty the packet contents in a saucepan. Add 1 cup of coconut milk or fresh milk. Stir. Bring to a boil. Add 300 g of your choice of meat, this type of curry is best with beef or chicken. Add a touch of salt if you are using beef simmer until cooked Add another cup of coconut milk or fresh milk. Stir. Bring to a boil. Add 1 cup of cooked potatoes cut into cubes. Stir and simmer for 5 minutes. Your meal is ready to eat. Serve with rice, noodles or bread. Enjoy!

Note: If you are cooking for less people, then you can use only half of the curry paste and other ingredients. The curry paste can be kept at room temperature if it is not opened. Once you open the package, then keep refrigerated for a maximum of 7 days.

RZ 503 THAI MASMAN CURRY PASTE: Recipe for 4 to 6 Servings:

Empty the packet contents in a sucepan. Add 1 cup of coconut milk or fresh milk. Stir. Bring to a boil. Add 300 g of your choice of meat. This type of curry is best with beef or chicken or lamb. Add a pinch of salt if you are using beef. Simmer until cooked. Add another cup of coconut milk or fresh milk. Stir. Bring to a boil. Add 1 cup of cooked potatoes cut into cubes. Stir and simmer for 5 minutes. Your meal is ready to eat. Serve with rice, noodles or bread.

Note: If you are cooking for less people, then you can use only half of the curry paste and other ingredients. The curry paste can be kept at room temperature if it is not opened. Once you open the package, then keep refrigerated for a maximum of 7 days.

RZ 504 THAI PANANG CURRY PASTE: Recipe for 4 to 6 Servings:

	Empty packet contents in a saucepan. Add 2 cups of coconut milk or fresh milk. Stir well. Bring to a boil. Add 400 g of your choice of meat. This type of curry is best with beef, chicken, lamb or shrimp. Add a pinch of salt if you are using beef. Simmer until cooked. Add slices of red pepper. Remove from heat. Your meal is ready to eat. Serve with rice or bread. Enjoy!
Note: If you are cooking for less people, then you can use only half of the curry paste and other ingredients. The curry paste can be kept at room temperature if it is not opened. Once you open the package, then keep refrigerated for a maximum of 7 days.

RZ 505 THAI RED CURRY PASTE: Recipe for 4 to 6 Servings:

Empty the packet contents in a saucepan. Stir in 2 cups of coconut milk or fresh milk. Stir well and bring to a boil. Add 300 g of your choice of meat. This type of curry is best with beef or chicken. Add a pinch of salt if you are using beef. Simmer until cooked. Once the meat is cooked, bring to a boil. Add 300 g of vegetables, best with eggplant or zucchini. Do not use carrots or celery. Cook for 3 minutes. Close the heat. Add slices of red pepper and basil. Your meal is ready to eat. Serve with rice, noodles or bread. Enjoy!

Note: If you are cooking for less people, then you can use only half of the curry paste and other ingredients. The curry paste can be kept at room temperature if it is not opened. Once you open the package, then keep refrigerated for a maximum of 7 days.

RZ 701 TOM YUM SOUP: Recipe for 2 Servings:

	Pour contents of pouch into a saucepan. Add 2 cups of water.  Bring to a boil. Add shrimps and slices of mushroom. Stir. Bring to a boil for 2 minutes. Your meal is ready to eat. Serve with rice. Enjoy!
Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.

RZ702 TOM KAR SOUP: Recipe for 2 Servings:

	Pour contents of pouch into a saucepan. Add 1 cup of milk. Stir. Bring to a boil. Add 200 g of sliced chicken. Once the chicken is cooked, add mushrooms and bring to a boil for 2 minutes. Your meal is read to eat. Serve with rice. Enjoy!
Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.

RZ804 THAI GREEN CURRY SAUCE: Recipe for 2 Servings:

This is the same curry as the thai green curry paste, but it is less concentrated. Some coconut milk has already been added. Empty packet contents in a saucepan and add 1 cup of coconut milk or fresh milk. Stir well. Bring to a boil. Add 200 g of your choice of meat. This type of curry is best with beef or chicken. Add a pinch of salt if you are using beef. Simmer until cooked. When the meat is cooked, bring to a boil. Add 300g. of your choice of vegetables, best with eggplant or zucchini. Do not use carrots or celery. Cook for 3 minutes. Add slices of red pepper and basil. Remove from heat. Cover for 5 minutes. Your meal is ready to eat. Serve with rice, noodles or bread.

Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.

RZ805 THAI PANANG CURRY SAUCE: Recipe for 2 Servings:

This is the same curry as the thai panang curry paste, but it is less concentrated. Some coconut milk has already been added. Empty the packet contents in a saucepan Add ½ cup of coconut milk or fresh milk. Bring to a boil. Add 200 g of your choice of meat. This type of curry is best with beef, chicken, lamb or shrimp. Add a pinch of salt if you are using beef. Stir until cooked. Add some red chili. Your meal is ready to eat. Serve with rice or bread. Enjoy!

Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.

RZ806 THAI YELLOW CURRY SAUCE: Recipe for 2 Servings:

This is the same curry as the thai yellow curry paste, but it is less concentrated. Some coconut milk has already been added. Empty packet contents in a saucepan. Add 200 g of your choice of meat. This type of curry is best with beef or chicken. Add a pinch of salt if you are using beef. Bring to a boil for 2 minutes then simmer the meat until cooked. Once the meat is cooked, bring to a boil. Add 1 cup of milk and 200 g of cooked potatoes cut into cubes. Stir and simmer for 5 minutes.Your meal is ready to eat. Serve with rice, noodles or bread. Enjoy!

Note: If the pouch is not open, you can keep it at room temperature. Once the pouch has been opened, you must place the remaining portion in the refrigerator for a maximum of 7 days.