Thai Red Curry paste
1 tbsp canola oil
500g lean chicken breast, diced
1 tbsp fish sauce
2 tsp sugar
400mL coconut milk
1 cup vegetables (green beans or eggplant)
Cooking Instructions: 4 Simple Steps
1. Heat canola oil in pan and add Kan Tong Thai Red Curry Paste.
Stir-fry over low heat for approximately 2 minutes, until
2. Add 500g diced lean chicken breast and cook until brown.
3. Add 400mL coconut milk, 1 tbsp fish sauce, 2 tsp sugar and stir
4. Add 1 cup vegetables (green beans or eggplant) and simmer
uncovered for approximately 10 minutes until vegetables are tender.
Serve with rice.
Water, Onion, Vegetable Oil, Chilli 6%, Salt, Garlic, Lemongrass
4%, Thickener (Modified Cornstarch), Coriander Seed, Capsicum,
Flavour (contains Crustacea), Cumin, Food Acid (Acetic), Ginger,
Sugar, Colour (Paprika Oleoresin), Galangal, Kaffir Lime Leaf
|Servings per Jar : 8
||Serving size: 31g
||% DI Per Serve*
Manufactured on equipment that processes peanuts.
When ingredients containing or derived from "Allergens" are
present in a Kan Tong product, they will
always appear on the label either in enclosed brackets
(inbold print) immediately following the
ingredient that contains them. Eg. Thickener
(contains wheat), or as part of the
eg Cheese Flavour, MilkPowder.
For more information on product labelling, allergen information
and Food Standards Code Australia New Zealand, please visit: