Usage
Preparation: Add yourself 300 g rice 2 tbsp wok oil 250 g chicken fillet cut into cubes 400 g Thai wok vegetables 200 ml coconut milk Recipe for 3-4 people Preparation: 1. Cook the rice according to the preparation method on the packaging. 2. Heat the wok oil in a wok and fry the chicken fillet cubes at a high temperature until done as indicated on the packaging. 3. Add the Thai stir-fried vegetables and stir-fry for 1 minute. 4. Add the coconut milk and the Green Curry bumboe and bring to the boil. 5. Let it simmer without the lid for 10 minutes until the sauce has the desired thickness. 6. Serve with the rice. Tip: Add 150g (fresh) pineapple and mango.
Ingredients
Ingredients: water, 14% spices (garlic, 3% ginger, onion, white pepper, turmeric, black pepper, coriander, galangal, cumin), sugar, 6.8% spices (6.6% lemongrass, kaffir lime), modified corn starch , vegetable oil (rapeseed, sunflower), coconut milk, salt, sea salt, tamarind, dried onion, vinegar, powder (shrimp, anchovies), acid (citric acid [E330]), yeast extract, maltodextrin, preservative (potassium sorbate [E202]), citrus fiber , mushroom powder, milk protein, caramelized sugar.
Of which added sugars 0.5g per 100 grams and of which added salt 0.12g per 100 grams
