Description
Coconut Milk (Coconut Extract, Water), Red Curry Paste (Garlic, Lemongrass, Red Chilli, Onion, Galangal, Salt, Rice Bran Oil, Coriander, Kaffir Lime Peel, Sugar, Dried Coriander Seeds, Black Pepper, Cumin), Dried Herbs (Dried Chilli, Dried Basil, Kaffir Lime Leaf).
Ready in 15 minutes. INGREDIENTS: You will need 300g of Sirloin steak, cut into strips. 15ml oil. Sirloin steak can be substituted with vegetables or chicken. METHOD: Heat the oil in a deep frying pan. Add Thai Red Curry Paste and 15ml of coconut milk and mix until the aromas are released (about 3 minutes). Add the beef, chicken or vegetables stirring to coat with the paste (about 3 minutes). Stir in the rest of the coconut milk and simmer until the meat 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 502kJ, 121kcal
Fat 10g
of which saturates 8.7g
Carbohydrate 5.0g
of which sugars 2.7g
Fibre 1.2g
Protein 1.5g
Salt 0.87g
Per 1/2 pack (approx. 126g) serving
Energy (8400kJ/2000kcal) 635kJ, 153kcal 8%
Fat (70g) 13g 19% MEDIUM
Saturates (20g) 11g 55% HIGH
Sugars (90g) 3.4g 4% LOW
Salt (6g) 1.1g 18% MEDIUM