A mild yet full-flavoured Malaysian Curry Paste, made from chilli and spices is great for Nyonya Chicken Curry recipes.
Country/place of Origin
In a pan, heat cooking oil and fry Malaysian curry for 30 seconds then add in chicken and stir fry until golden. Add boiled potato. Pour in coconut milk and bring to boil, reduce to simmer for 5 minutes and it's ready to eat.
Store in a cool, dry place. Once open, keep refrigerated and use within a day.
Onion, Soya Bean Oil, Chilli, Garlic, Galangal, Sugar, Lemongrass, Salt, Coriander Powder, Corn Starch, Curry Leaves, Fennel Seed, Cumin, Cinnamon, Nutmeg, Clove, Fenugreek, Paprika Extract (Paprika Oleoresin, Sunflower Oil)
- AttributesPer Serving (90)
- Total Fat10.8g
- Saturated Fat1.7g
- Dietary Fibre6.1g