CHNG Kees Sauce - Curry Paste 240 ml 咖喱酱

Usage: Good With All Poultry/FishProduct Description: Prepared from the finest fresh chillies and spices, is excellent for preparing delicious curry dishes like Curry Fish Head and Curry Chicken. It is a stir-in paste for meat, fish and vegetables to complement rice and noodles.Ingredients: Water, Chilli, Curry Powder, Vegetable Oil, Salt, Garlic, Shallot, Lemongrass, Candlenut, Galangal, Turmeric, Approved Preservatives (Sorbic Acid and Benzoic Acid).Check out this recipe to find out more about how to make curry chicken using our saucesIngredients1 tbsp CHNG Kee’s Light Soya Sauce120 gm (1/2 jar) CHNG Kee’s Curry Paste500 gm potato (peeled and sliced)2 tbsp cooking oil600 ml water (boiling)150 ml coconut milk2 tsp salt1 tsp corn flour1.2 kg chicken meat (cut into chunks)Cooking method1. Marinate chicken chunks with CHNG Kee’s Light Soya Sauce and corn flour for about 15 mins.2. Cook potatoes, and put aside.3. Heat up CHNG Kee’s Curry Paste with cooking oil, and add inadd marinated chicken and cooked potatoes to stir-fry for about 2 mins.4. Add water and salt, and simmer till the chicken is cooked.5. Add coconut milk to boil, and serve.