Water, Palm Oil, Chili, Curry Powder, Onion, Salt, Sugar, Garlic, Lemongrass, Monosodium Glutamate (E621), candlenut, Galangal, Turmeric, Ginger, Belacan, Coriander, Curry Leaf and Sodium Benzoate (E211).
1. Heat up 200g sauce & add in 800g chicken, cook for 3 minutes.
2. Add in 150g water & 200g fresh coconut milk.
3. Cook to done.
Curry Fried Rice/ Noodle
1. Heat up 15g oil, add in 1 nos egg and stir-fry until fragrant.
2. Add in 200g rice/ noodle and stir-fry until fragrant.
How To Store:
Keep in room temperature