NAMPRIK Mae Anong Brand Red Chili Paste In and 50 similar items

NAMPRIK Mae Anong Red Chili Paste In Oil 16-Ounce, 454 gms Chili Paste In Oil This Chili Paste can be mixed with cooked rice or used as a topping of bread. It can also be used as seasoning for frying of prawns, crabs, shells, pork, chicken and a variety of soup. It is carefully prepared by a well-experienced cook, clean, hygienic, delicious; good for seasoning some dishes, suitable for travel provisions; lasts long when keep a clean recipient. Different to other types of Thai curry, Massamun Curry ingredients are all roasted before they are brought to make the recipe. Thanks to Massamun Curry Paste (Mae Anong), that meticulous and complicated preparation process can be skipped. Mae Anong uses only ingredients of the best quality in order to deliver the authentic Thai cuisine to the hand of customers. This ready-to-use Massamun Curry Paste will let you cook this recipe like a pro. MANUFACTURED : NAMPRIK MAE ANONG CO., LTD INGREDIENTS: Red Chili, Garlic, Onion , Sugar, Vegetable Oil. Tamarind , Salt. Refund or Return Policy: All return require AM Supply pre-authorization, must be made within 14 days of receive, in original condition with packaging (New and Unused), and subject to 20% restocking charge. Exchange or refund. We shall not be liable for any merchandise defects, spoilage of products, loss of sales, or consequential damages. Buyer is responsible for all associated shipping costs for undelivered, unclaimed, or returned packages unless we have made an error in the listing or the item is defective. If you ask for a refund during valid period, we will offer you a refund without postage charges. Shipping and handling charges, insurance are not refundable in any case. After you have received the merchandise in satisfactory condition, please leave us feedback. If there is a problem or a concern to leave negative feedback. Please send us the message or picture. We will do the best to solve the problem and satisfy the situation. Appreciate your business.