VALCOM RED CURRY PASTE 210G

GimmeNow

Thai Red Curry Chicken (Serves 4) 1. Stir-fry ½ jar of Valcom Red Curry Paste with 2 tbsp oil over medium heat until fragrant. 2. Add half of 400mL coconut milk* and stir-fry for about 5 minutes or until sauce thickens and oil appears. 3. Add 400g diced chicken and cook over high heat for 2 minutes. Add remaining coconut milk, 1 tsp fish sauce and 1 tsp sugar and bring to the boil. 4. Add 200g cubed eggplant and cook until tender. Add 2 tbsp Valcom Kaffir Lime Leaves and 2 sliced red chilli (optional). 5. Add 2 cups of fresh basil leaves before removing from heat. Serve with rice. * Replace coconut milk with coconut cream for a creamer red curry.

Water, Shallot, Lemongrass, Sunflower Oil, Galangal, Garlic, Salt, Dried Red Chilli, Shrimp (Crustacean) Paste (Shrimp (Crustacean), Salt), Kaffir Lime Peel, Modified Tapioca Starch (1442), Acidity Regulator (330).

Product estimated dimensions:

Length 15 cm, Width 10 cm,  Height 5 cm