Ingredients
Coconut cream, spices (6% ginger, 4% galangal root, 4% chillies, lemongrass, coriander, cumin, cardamom, pepper), vegetables (onion, garlic), sunflower oil, candle nuts, fish sauce (ANCHOVY extract, salt, sugar), palm sugar, salt, potato starch, turmeric puree, 1% lime leaves, acid: lactic acid, shrimp powder (corn flour, salt, SHRIMPS), preservative: potassium sorbate, paprika concentrate, water.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 986 / 238 |
| Total fat | 18.7 g |
| saturated fat | 11.9 g |
| Carbohydrates | 11.9 g |
| of which sugars | 4.5 g |
| Proteins | 3.4 g |
| Salt | 2.5 g |
Preparation
Requirements (serves 3): 350 g Chicken thigh meat, diced • 350 g Vegetables (red pepper, courgette, sugar snap peas) • 165 g Curry Paste for Red 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 Red 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