Thai Red Curry Simmer Sauce

A smooth creamy classic with coconut milk and red chili

Serves 6

Water, Coconut Milk (Coconut Extract, Water), Thai Red Curry Paste (Garlic, Red Chilies, Lemongrass, Salt, Galangal, Onion, Coriander Leaf, Kaffir Lime Peel, Rice Vinegar, Black Pepper, Coriander Seeds, Cumin Seeds), Desiccated Coconut, Sugar, Red Pepper, Modified Corn Starch, Lemongrass, Red Chili, Garlic Purée, Lime Leaves, Fish Paste (Fish Sauce (Water, Anchovy (Fish), Salt, Sugar), Fish Powder, Vegetable Oils (Sunflower Oil and/or Canola Oil), Salt, Water, Garlic Powder, Onion Powder, Sugar, Ground Bay), Lactic Acid, Vegetable Bouillon (Salt, Yeast Extract (contains Barley), Leek Powder, Sugar, Onion Powder, Garlic Powder, Natural Flavoring), Paprika Extract (Color)

Allergy Advice

Contains: Coconut, gluten, fish
May contain sesame.

Storage Instructions

Store in a cool dry place.
Once opened, refrigerate and use within 3 days.
Best Before End: See lid

Step 1: Fry 2 Lb diced chicken breasts in a little oil until browned.
Step 2: Add the sauce and simmer for 5-7 minutes.
Ensure food is fully cooked and piping hot before serving.

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