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SKU: PR985385

PASTE RED CURRY THAI 850GM - Knorr World Cuisine

$74.60
PASTE RED CURRY THAI 850GM

Brand: Knorr World Cuisine

INGREDIENTS:
Red curry paste base (58.5%) (lemongrass, garlic, shallot, galangal, red chilli, kaffir lime peel, spice), water, sunflower oil, salt,sugar, modified tapioca starch (1442), citric acid.

NUTRITION:
Serves per Pack:
Nutrients Quantity Per Serve Quantity per 100g
Energy 159(Kj) 530(Kj)
Protein 0.5(g) 1.8(g)
FatTotal 2.1(g) 7.1(g)
-FatSaturated 0.2(g) 0.7(g)
Carbohydrate 4.2(g) 13.9(g)
-Sugar 4.2(g) 13.9(g)
Sodium 0.540(g) 1.80(g)

ATTRIBUTES:
GMO Free
Halal

ALLERGENS:
Garlic

COOKING INFO:
Ready to use paste
RECIPE SUGGESTION:-
Stir fry 60 g oil and 300 g KNORR Thai Red Curry Paste in a large pot for 2 minutes. Mix and add 225 g KNORR Coconut Milk Powder to 1.3 L water.
Add 1.4 kg diced chicken, game or seafood, 400g halved cherry tomato, 400g chopped snake beans and 6 crushed lime
leaves. Heat until the meat is cooked through.
To season, add 35g palm sugar and 30ml fish sauce. Serve curry with steamed jasmine rice and coriander.

Delivery Information

All of our products are stocked in New Zealand, and shipped from our Auckland warehouse, this means no unexpected import fees or taxes.

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SERVICE FOODS

PASTE RED CURRY THAI 850GM - Knorr World Cuisine

$74.60
PASTE RED CURRY THAI 850GM

Brand: Knorr World Cuisine

INGREDIENTS:
Red curry paste base (58.5%) (lemongrass, garlic, shallot, galangal, red chilli, kaffir lime peel, spice), water, sunflower oil, salt,sugar, modified tapioca starch (1442), citric acid.

NUTRITION:
Serves per Pack:
Nutrients Quantity Per Serve Quantity per 100g
Energy 159(Kj) 530(Kj)
Protein 0.5(g) 1.8(g)
FatTotal 2.1(g) 7.1(g)
-FatSaturated 0.2(g) 0.7(g)
Carbohydrate 4.2(g) 13.9(g)
-Sugar 4.2(g) 13.9(g)
Sodium 0.540(g) 1.80(g)

ATTRIBUTES:
GMO Free
Halal

ALLERGENS:
Garlic

COOKING INFO:
Ready to use paste
RECIPE SUGGESTION:-
Stir fry 60 g oil and 300 g KNORR Thai Red Curry Paste in a large pot for 2 minutes. Mix and add 225 g KNORR Coconut Milk Powder to 1.3 L water.
Add 1.4 kg diced chicken, game or seafood, 400g halved cherry tomato, 400g chopped snake beans and 6 crushed lime
leaves. Heat until the meat is cooked through.
To season, add 35g palm sugar and 30ml fish sauce. Serve curry with steamed jasmine rice and coriander.

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