Vietnamese Chicken Curry Spice Paste
£0.95
Description
A blend of onions, lemongrass, soyabean paste and spices give Vietnamese Chicken Curry it's delicate taste when cooked with chicken, carrot and sweet potato. It's perfect with rice or French bread (baguette).
No added MSG, Preservatives or Artificial Colours
Recipe Suggestion
Vietnamese Chicken Curry (Ga Cari)
Ingredients: 1 packet Vietnamese Chicken Curry SpicePaste, 2-3 tbsp vegetable oil, 250g (1/2 lb) chicken, chopped into bite-sized pieces, 1 small sweet potato or pumpkin, cut into bite-sized pieces, 1 carrot or potato, cut into bite-sized pieces, 50g (1.75 oz) Asian Home Gourmet Coconut Cream Powder (mixed with 1.75 cups (385ml) coconut milk or milk.
Method: Heat oil in non-stick saucepan on medium heat. Add Spice Paste; stir fry for 1/2 minute or until fragrant. Add chicken and stir fry for 2 minutes. Stir in coconut milk, carrot or potato and sweet potato or pumpkin; bring to the boil. Reduce heat, simmer uncovered for 20 minutes or until cooked. Serve hot with rice or baguette.
Variations: Beef or lamb may be used instead of chicken. Use vegetables of your choice.
Ingredients
Onion, lemongrass, fresh red chillies, garlic, ginger, soyabean paste (soyabean, salt), soyabean oil, salt, sugar, coriander, natural herbs and spices, food acid (citric acid), colour (paprika oleoresin/E160c).
50g
