Green Curry Paste 195g

195g 100% Natural No Additives No added MSG Gluten Free A subtle mix of green chillies, herbs, and spices, balanced by the sourness of kaffir lime leaf and the savouriness of garlic and shallot. Use as a base for Thai dishes, including green curry, stir fries, fried rice, or noodl ...Read more

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Nutrition Information
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195g
100% Natural
No Additives
No added MSG
Gluten Free

A subtle mix of green chillies, herbs, and spices, balanced by the sourness of kaffir lime leaf and the savouriness of garlic and shallot. Use as a base for Thai dishes, including green curry, stir fries, fried rice, or noodles.

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Ingredients

Lemongrass, green chilli (13%), garlic, sugar, soya bean oil, galangal, salt, coriander root, shallot, spices (cumin, pepper, coriander seed), fish sauce (fish extract, salt, sugar), palm sugar, kaffir lime leaf, yeast extract.

Nutrition Information Servings per package: 12 Serving size: 16g
	Ave. Quantity Per serving	Ave. Quantity per 100g
Energy	129 kJ	804 kJ
Energy	31 Cal	192 Cal
Protein	Less than 1.0 g	2.1 g
Fat, total	1.3 g	8.3 g
Saturated Fat	Less than 1.0 g	1.3 g
Carbohydrate	4.0 g	25.3 g
Sugars	3.6 g	22.5 g
Sodium	353 mg	2209 mg
Gluten	Not Detected	Not Detected

100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Gluten-Free (Coeliac Australia Endorsed)

AYAM™ Meal Pastes (excl. AYAM™ Indonesian Vegetable, Thai Fried Rice and AYAM™ Japanese Curry Paste 185g) are gluten free and endorsed by Coeliac Australia.

Thai Green Curry Chicken

4 people |

20 minutes

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Ingredients

⅓ cup AYAM™ Thai Green Curry Paste
500g boneless chicken, diced into 2cm pieces
270ml can AYAM™ Light Coconut Cream
1 cup water
100g eggplant, chopped into 2cm pieces
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish

Method

Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
Stir in Coconut Cream, water and bring to the boil.
Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
Garnish with basil leaves. Serve with steamed rice.

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