Water, Coconut Cream (20%), Water Chestnuts, Green Beans, Thai Yellow Curry Paste (6%) (Onion, Garlic, Red Chilli, Salt, Lemongrass, Galangal, Coriander, Cumin, Ginger, Tumeric, Cardamom, Rice Vinegar, Kaffir Lime Peel), Creamed Coconut, Sugar, Modified Maize Starch, Milled Lemongrass, Concentrated Lemon Juice, Garlic Purée, Thai Fish Sauce (Anchovies, Sugar, Salt), Milled Lime Leaves, Vegetable Bouillon (Salt, Yeast Extract, Sugar, Leek Powder, Onion Powder, Natural Flavouring, Garlic Powder)
Preparation & Storage
- To enjoy this sauce, gently fry 300g of diced chicken until brown, then stir in all the sauce , bring to the boil and simmer until the meat is cooked through.Natural separation is possible so give it a good shake before you use.
It's best to store this sauce in a cool, dry place. Once you've opened it pop it in the fridge and it will keep for 3 days.