Euang Luang Curry Sauce

 


Green Curry Sauce

Green Curry Sauce

Ingredients

Coconut milk ................................... 76.50%
Green curry paste ............................ 10.40%
Vegetable oil .................................... 5.50%
Sugar .............................................. 4.50%
Fish sauce ....................................... 3.00%
Kaffir lime leaf ................................... 0.10%

No MSG or preservatives are added, except for any already present in the ingredients used to produce the curry sauce. Such items comply with the safety standards of Article 210 of the Ministry of Public Health’s guidelines established in the year 2000.

Product Description

A curry sauce that is rich in flavor, and is not excessively sweet or spicy. It has the natural color and aroma of fresh herbs and spices, seasoned specifically following the recipe for Green Curry Sauce. It has little oil, and it is not so thick and rich to thepoint of being creamy. The curry sauce does not contain any MSG or preservatives. It is packaged in a Retort Pouch under by a sterilization process that allows it to be stored at room temperature without refrigeration for a long shelf-life.

Green Curry Sauce

Invalid file.

Physical/Chemical Properties:

Net weight (gm) Min 1000
Equilbrium pH Min 4.6

Microbiological Properties:

Total plate count, CFU/gm. NONE
Coliform bacteria, MPN/gm. NONE
Yeast & Mold, CFU/gm. NONE
Thermophilic bacteria, CFU/gm. NONE
Flat sour bacteria, CFU/gm. NONE

Shelf-life:

1 year from production date

Storage Condition:

Room temperature (24-26 degrees C), dry area, refrigeration not required. (Please note: do not store in areas accessible by animals or near sharp objects).

Packing:

Each Retort Pouch holds 1000 grams of curry sauce, and are packed 10 pouches per case. The specifications of the Retort pouches are as follows:

- Made from aluminum foil laminate, 240±2mm wide and 300±mm long.

- Name of product and production LOT NO. are stamped on each pouch

Regulatory Status

The product complies with the safety standards of Article 210 of the Ministry of Public Health's guidelines established in the year 2000.

Others Sauce