Cooking Instructions: For basic Thai Red Curry with chicken, heat 2 tablespoons of oil in a wok or frying pan, add 3-4 tablespoons of Red Curry Paste and cook for 3 minutes until aromatic. Add 18 oz of cubed chicken and stir fry until cooked. Add 14 fl oz of coconut milk and bring to boil. Simmer over a moderate heat for 15-20 minutes until sauce has thickened. Serve with Thai Fragrant rice or noodles. Also suitable for use with other meats, fish, vegetables and soy products like tofu. Serves 2-4.
Care & Storage: Once opened keep refrigerated and use within 1 month.
Best Before End: See lid.