Instant Chicken Curry Paste

(Net weight: 120g)


Shallot, garlic, dried chili, curry powder, selected spices, vegetable oil, salt, sugar.




600g chicken (cubed)
2 potatoes
300ml water
80ml coconut milk or fresh milk (optional)

Cooking method:

1. Add the paste into a wok, add a little water, stir fry for 1 minute.
2. Add in the chicken and potatoes, stir fry for 2 minutes. Then add 300ml water and boil it.
3. Lower the heat, covered simmer for 20 minutes or until meat is tender.
4. Add 80ml coconut milk or fresh milk optionally. Serve hot.

Per 100g NRV%
Energy 363 kcal (1519kJ) 18%
Protein 5g 8%
Fat 33g 55%
Carbohydrate 12g 4%
Sodium 2056mg 103%

Additional information

Weight 120 kg


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