Goan Green Curry Pack

1. Empty the pack into a pan and toast the spices on a low heat for 2-3 minutes.
2. Add 300ml water and 400ml of coconut milk, cover and simmer for 10-15 minutes, stirring occasionally.
3. Add 1kg ingredients of your choice, mix well and simmer until cooked.
4. Add juice of half a lime, and add fresh coriander to taste.
5. Season and garnish with finely chopped spring onion.

1. Empty the pack into a pan and toast the spices on a low heat for 2-3 minutes.
2. Add 175ml water and 200ml of coconut milk, cover and gently cook for 10-15 minutes, stirring occasionally.
3. Add 500g ingredients of your choice, mix well and simmer until cooked.
4. Add juice of a quarter of a lime and fresh coriander to taste.
5. Season and garnish with finely chopped spring onion.

Curry Paste (Rapeseed Oil, White Wine Vinegar, Coriander, Garlic, Salt, Ginger, Cumin, Citric Acid, Turmeric, Paprika, Fennel, Cinnamon, Mint, Chilli, Ajwain), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Desiccated Coconut, Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Spices.

Allergens in BOLD

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Serves 4-6. Per 100g.

Energy (KJ) 1901.7
Energy (kcal) 456.4
Fat (g) 29.8
Of which saturates (g) 8.8
Carbohydrate (g) 41.7
Of which Sugars (g) 8.3
Dietary Fibre (g) 15.5
Protein (g) 8
Salt (g) 2.8

Serves 2-3. Per 100g.

Energy (KJ) 1048.7
Energy (kcal) 251.7
Fat (g) 17.2
Of which saturates (g) 5.6
Carbohydrate (g) 21.8
Of which Sugars (g) 4.3
Dietary Fibre (g) 8.3
Protein (g) 4.2
Salt (g) 1.6

Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.