Tomato and red pepper dip with red curry, spicy finish.
In dips with sticks of raw vegetables, on toast for lovers of spicy flavors, to garnish verrines of rice and seafood (shrimps, white fish, carpaccio of scallops), to compose sushi surrounded by a nori seaweed…
- Crushed peeled tomatoes 38% (tomatoes, tomato juice, acidifier: citric acid), red peppers 15%, onions, potatoes, Paris mushroom, coconut milk (dehydrated coconut milk 90%, maltodextrins, caseinates of sodium (MILK)), extra virgin olive oil, red curry paste 3% (dried red peppers 28%, lemongrass, garlic, shallot, salt, kaffir lime zest, galangal, spices) (non-EU origin), parsley , salt, concentrated lemon juice, Sichuan pepper, spices. Vegetables: EU origin.
- Energy: 728kJ / 176kcal; Fat: 14g, of which fatty acids: 7.4g; Carbohydrates: 9.4g, of which sugars: 5.3g; Protein: 2.6g; Salt: 1.6g