Palm Oil, Chili, Water, Salt, Sugar, Onion, Garlic, Lemongrass, Grass, Ginger Garlic, Turmeric, Monosodium Glutamate (E621), Curry Powder, Curry Leaf, Belacan, Coriander, Sodium Benzoate (E621).
1. Boil 1.2kg water & add in 200g paste
2. Add in 300g coconut milk & simmer for 10 mins
3. Ready to serve with cooked noodles
*Also suitable for Curry Steamboat.
How To Store:
Keep in room temperature