thai curry

Intense flavours, nicely hot, full on Thai curry with that typical delicious freshness, it's almost addictive! There's no mistaking the lemongrass, galangal and shrimp paste in this curry, and you'll definitely get a jungle sweat on after a few mouthfuls. Proper jungle curry at it's very finest. You can use this sauce as it is, just put some meat or veggies in and serve with sticky rice. Or, you can add some coconut milk to take a bit of the heat off, or make it more soupy by adding a little chicken or veg stock.  

• Heat: - Medium - 8/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Uses spices which may contain traces of gluten, nuts, peanuts, sesame

Ingredients: Coconut milk (37.0%), Onions, water, Jungle curry paste (12.8%) [Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste ( Shrimp [crustacean] 80.0%, Salt), Kaffir Lime peel, black pepper], vegetable oil, ginger, garlic, cider vinegar, cumin seeds, coriander seeds, naga chilli powder, galangal, lemongrass powder, salt, fennel seeds, black pepper For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 771kj, 186kcal; Fat 16.0g of which saturates 6.8g; Carbohydrates 7.2g of which sugars 3.0g; Fibre 3.2g; Protein 1.9g; Salt 2.3g