Description
Coconut Milk (Coconut Extract, Water), Green Curry Paste (Garlic, Green Chilli, Lemongrass, Onions, Ginger, Salt, Galangal, Rice Bran Oil, Coriander, Kaffir Lime Peel, Sugar, Cumin, Dried Coriander Seeds, Black Pepper), Thai Dried Herbs (Chilli, Basil, Kaffir Lime Leaf).
Ready in 15 minutes. INGREDIENTS: You will need 300g of chicken breast, diced. 15ml oil. Chicken can be substituted with vegetables or prawns. METHOD: Heat the oil in a deep frying pan. Add Thai Green Curry Paste and 15ml of coconut milk and mix until the aromas are released (about 3 minutes). Add the chicken, prawns or vegetables stirring to coat with the paste (about 3 minutes). Stir in the rest of the coconut milk and simmer until the chicken is cooked (about 5 minutes). The sauce should not be too thick. Add the sachet of herbs and continue to simmer for a further 3 minutes. Perfect served with long grain rice or egg noodles.
Ensure product is thoroughly cooked and piping hot throughout. Do not reheat.
Per 100g:
Energy 483kJ, 117kcal
Fat 9.8g
of which saturates 8.0g
Carbohydrate 5.1g
of which sugars 2.8g
Fibre 1.3g
Protein 1.4g
Salt 1.1g
Per 1/2 pack (approx. 126g) serving
Energy (8400kJ/2000kcal) 610kJ, 147kcal 7%
Fat (70g) 12g 17% MEDIUM
Saturates (20g) 10g 50% HIGH
Sugars (90g) 3.5g 4% LOW
Salt (6g) 1.4g 23% MEDIUM