Ingredients
Coconut cream, spices (6% chillies, lemongrass, ginger, 4% galangal root, coriander, 0,7% cumin, pepper, cardamom), vegetables (onion, 0,4% garlic), sunflower oil, turmeric paste, candle nuts, fish sauce (ANCHOVY extract, salt, sugar), palm sugar, herbs (of which 0,8% coriander leaves), salt, potato starch, acid: lactic acid, shrimp powder (corn flour, salt, SHRIMPS), preservative: potassium sorbate, water.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Preparation
Requirements (serves 3): 350 g Chicken thigh meat, diced • 350 g Vegetables (peas, baby corn, bok choy) • 165 g Curry Paste for Green Curry • 150 g Coconut milk. Preparation: Stir-fry the chicken with a dash of oil. Add the chopped vegetables and stir-fry briefly. Add the Curry Paste for Green Curry, mix well to combine and stir-fry together briefly. Lastly, add the coconut milk and bring the dish just to a boil.
Contact details
Verstegen Spices & Sauces BV
P.O. Box 11041, 3004 EA Rotterdam, The Netherlands.
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer