Ingrediënten
Coconut cream, 21% spices (6% ginger, galanga root, 4% chillies, lemon grass, coriander, 1% cumin, cardamom, pepper), vegetables (onion, garlic), sunflower oil, fish sauce (ANCHOVY extract, salt, sugar), candle nuts, palm sugar, salt, potato starch, turmeric paste, 1% lime leaves, acid: lactic acid, paprika concentrate, preservative: potassium sorbate, water.
Allergenen
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) | 974 / 235 |
| Total fat | 18.7 g |
| saturated fat | 11.9 g |
| Carbohydrates | 11.2 g |
| of which sugars | 4.6 g |
| Proteins | 3.3 g |
| Salt | 2.5 g |
Bereidingswijze
Requirement (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 strif-fry briefly. Lastly, add the coconut milk and bring the dish just to a boil.
Contactgegevens
Verstegen Spices & Sauces BV
P.O. Box 11041, 3004 EA Rotterdam, NL
Consumer Support:Deze specificatie komt uit de database van PS in foodservice.
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