Malay Coconut Curry Simmer Sauce

A mild curry with coconut, ginger and lemongrass.

Serves 2
Mild

Water, Creamed Coconut (7%), Tomatoes (7%), Ginger Purée (6%), Coconut Milk (4%) (Coconut Extract, Water), Modified Maize Starch, Double Cream (Milk), Maize Starch, Lemongrass (1.5%), Sugar, Chilli Purée, Vegetable Oil, Garlic Purée, Concentrated Lemon Juice (contains Sulphites), Salt, Concentrated Lime Juice (contains Sulphites), Fish Paste (Fish Sauce (Water, Anchovy (Fish), Salt, Sugar), Fish Powder, Vegetable Oil, Salt, Water, Garlic Powder, Onion Powder, Sugar, Ground Bay Leaf), Coriander, Ground Turmeric

Additional Information

  • Prepared in small batches using a carefully selected blend of ingredients
  • No artificial colours or flavours

Allergy Advice

CONTAINS: MILK, SULPHITES and FISH
MAY CONTAIN TRACES OF WHEAT, GLUTEN AND SOY

Storage Instructions

Store in a cool, dry place.
Once opened, refrigerate and use within 3 days.

per serving (125g)

Energy 523kJ
Protein 1.1g
Fat, total 9.1g
- saturated 6.8g
Carbohydrate 9.0g
- sugars 3.0g
Sodium 372mg

per 100g

Energy 418kJ
Protein 0.9g
Fat, total 7.3g
- saturated 5.4g
Carbohydrate 7.2g
- sugars 2.4g
Sodium 296mg
Malaysian Coconut Curry
 
What you'll need for 2 people:
  • 300g of chicken or your favourite protein equivalent
  • Vegetable oil
  • 150g uncooked rice
  • Optional: A bunch of fresh coriander and red chillies.

Our recipe inspiration for 2
  1. Cook rice according to the pack instructions.
  2. Gently fry 2 diced chicken breasts (300g) or your favourite protein equivalent in a little oil for 3-5 minutes until browned.
  3. Add the sauce and simmer gently for 5 minutes or until all is cooked through.
  4. Serve with rice.
  5. Optional - Sprinkle with chopped coriander and red chillies for an extra spicy kick.
Please ensure all food is thoroughly cooked before serving. Serves 2.

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