Woh Hup Chicken Curry Paste 95g
PRODUCT INFORMATION
Where fragrant spices meet the creamy essence of coconut, spice up your curry bases and let your taste buds relish in the delectable sapidity of every mouthful. Experience a burst of appetising flavours from this paste amalgamated with aromatic spices including onion, chilli, garlic and curry powder, and a complementary coconut cream powder.
INGREDIENTS
Malaysia Chicken Curry Paste: Onion, Water, Chilli (18%), Soybean Oil, Garlic, Sugar, Salt, Lemongrass, Curry Powder (Coriander, Chilli, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Clove), Ginger, Galangal, Flavour Enhancer (E621), Thickener (E1422), Turmeric, Curry Leaves, Candle Nut, Preservative (E211), Acidity Regulator (E270).
Coconut Cream Powder: Coconut Milk, Maltodextrin, Sodium Caseinate (Milk).
Allergy Advice: Contains soy, tree nut and milk. May contain traces of gluten, molluscs, crustacean, fish, peanut, mustard, sesame and celery.
NUTRITIONAL INFORMATION
Servings per package: 1
Serving size: 80g
| Per Serving | Per 100g | |
| Energy | 907kJ | 1134kJ |
| 216kcal | 270kcal | |
| Protein | 3.8g | 4.7g |
| Total fat | 12.7g | 15.9g |
| -saturated fat | 2.2g | 2.7g |
| -polyunsaturated fat | 6.4g | 8.0g |
| -monounsaturated fat | 4.2g | 5.2g |
| -trans fat | 0.0g | 0.0g |
| Cholesterol | 0mg | 0mg |
| Carbohydrate | 21.6g | 27.0g |
| -total sugar | 10.4g | 13.0g |
| Dietary Fiber | 3.8g | 4.7g |
| Sodium | 2466mg | 3082mg |
RECIPES
Ingredients:
• 1/2 Onion
• 1 Mango
• 600g Boneless Chicken
• 1 tbsp Garlic Powder
• 1 tbsp Paprika Powder
• 100ml Greek Yoghurt
• 80g Woh Hup Chicken Curry Paste
• Sugar
• 20g Coconut Cream Powder/Coconut Milk
• Oil
Preparation:
1. Chop 1/2 onion
2. Blend 1 mango into puree
3. Cut 600g boneless chicken into bg pieces
4. Add 1 tbsp garlic powder and 1 tbsp paprika powder
5. Add 100ml greek yoghurt
6. Add 80g Woh Hup Chicken Curry Paste
7. Add chicken curry paste and marinate for at least 30 minutes
8. Preheat 4 tbsp oil in a pan, saute onion until fragrant
9. Add marinated chicken and stir fry for 5 minutes
10. Pour in 50ml water and cook for 10 minutes
11. Add mango puree after 10 minutes and stir to mix well
12. Add 1/2 tsp sugar
13. Add coconut cream powder, stir to mix well
14. Dish out, garnish with mint leaves
15. Serve with rice, roti or naan bread
