Water, Bamboo Shoot, Coconut Milk, Green Curry Paste (Garlic, Onion, Lemon Grass, Chilli, Salt, Cumin, Coriander, Pepper), Baby Corn, Carrot, Palm Sugar, Thickener: Modified Corn Starch, Flavour: Yeast Extract, Sweet Basil Leaves, Salt, Kaffir Lime Leaves, Thickener: Xanthan Gum, Natural Colour: Chlorophylln
Preparation & Storage
- PREPARATION SUGGESTIONCut about 400g of chicken breasts into strips and sàute in Thai Taste rice bran oil until cooked through. Add the jar of currysauce and turn the heat down, simmer on a very low heat for about half an hour. Serve with Thai Taste sticky rice and garnish with sliced red chillies. You may substitute white fish and follow the same recipe.
Refrigerate any unused portion and consume within one week.