KEY INFORMATION

COUNTRY/PLACE OF ORIGIN

DIETARY

Trans-Fat Free

Halal

PREPARATION

• Cooking Instructions:
• 1. Stir fry meat and potatoes with chicken curry paste over low heat until aromatic
• 2. Pour in water and bring to boil and add in coconut milk
• 3. Simmer in low heat cook till meat is tender
• 4. Ready to serve

INGREDIENTS

• Onion, Hydrogenated RBD Palm Olein, Lemongrass, Salt, Garlic, Galangal, Turmeric, Sugar, Chilli Powder, Corn Starch, Shrimp Paste (Shrimp, Salt), Hydrolysed Vegetable Protein, E330, E331 (iii), E631 and E627
• • Chili Paste: Water, Maize, Dried Chili, Salt, Sugar, E160C, E260, E331 (iii), Capsicum Extract
• • Curry Powder: Coriander, Chili, Cumin, Fennel, Turmeric, Lentils, Black Pepper, Cinnamon, Cardamom, Star Anise, Cloves, Bay Leaves, Nutmeg
• • Spices: Coriander, Black Pepper, Cardamom, Cinnamon, Clove, Cumin, Fennel, Star Anise
• • Allergen advice: Contains crustacean and soy

NUTRITIONAL DATA

• AttributesPer Serving (200g)
• Energy350kcal
• Protein5.8g
• Total Fat13.6g
• Saturated Fat12g
• Trans Fat0g
• Cholesterol0mg
• Carbohydrate48.8g
• Dietary Fibre5g
• Sodium4692mg