Just Add Coconut Milk to Make a Curry Base, Chilli rating - medium - 2
Product information
Country of Origin
Preparation and Usage
Simply stir before use.
The oils in the paste may naturally separate. This will not affect the eating quality.
Why not try... with king prawns, red pepper and baby cornRecipes
Serves 4
Ingredients
1-2 tbsp oil
400g chicken breast, diced
1 Jar Thai Red Curry Paste
100g red pepper, diced
100g baby corn, cut lengthways
400ml coconut milk
To garnish: Chilli, coriander and lime
To serve: Jasmine rice
Prep Time: 5 - 10 mins
Cook Time: 15 mins
1. Heat the oil in a large frying pan or wok on a medium/high heat, add the chicken and fry for 3 mins
2. Add the paste into the pan and keep stirring until fragrant
3. Add the baby corn and red pepper, fry for 2 mins
4. Pour in the coconut milk, bring to the boil, reduce the heat and simmer for 10 mins or until the chicken is cooked and the sauce has thickened slightly
Serve with steamed jasmine rice and garnish with sliced chillis, a sprinkle of chopped coriander and a wedge of limePackage Type
Recycling Information
Other Information
Thai red curry paste made with lemongrass, galangal, red chillies, shrimp paste and coriander
Storage:
For best before end (BBE), see side of jar. Store in a cool, dry place. Once opened, refrigerate and eat within 4 weeks.
Additional Information:
M&S plc
Brand
Manufacturer
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.Return To Address
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
Typical Values
per 100g:
Energy
533kJ/128kcal
Fat
8.3g
of which saturates
1.8g
Carbohydrate
11.3g
of which sugars
7.4g
Fibre
1.5g
Protein
1.3g
Salt
2.05g
Ingredients
Allergen Information
Allergy Information
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