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 package.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 Red Curry Boemboe and bring to the boil.5. Let it simmer uncovered for 10 minutes until the sauce has reached the desired thickness. 6. Serve with the rice. Tip: add sugar snap peas or broccoli florets.
Ingredients
Ingredients: water, sugar, 10% chili pepper, 6.6% spices (garlic, 1.4% onion, ginger, white pepper, coriander, black pepper, turmeric, fennel), modified corn starch, rapeseed oil, salt, sea salt, 1, 4% lemongrass, tamarind, 0.7% dried onion, powder (shrimp, anchovies), color (paprika extract [E160c]), food acid (acetic acid [E260]), yeast extract, preservative (potassium sorbate [E202]), maltodextrin, mushroom powder, caramelized sugar.
Of which added sugars 0.4g per 100 grams and of which added salt 0.20g per 100 grams