Chilli Jam Paste 185g
100% Natural
No Additives
No Added MSG
Gluten Free
 
185g 100% Natural No Additives No added MSG Gluten Free   A combination of spicy, sweet, and sour. Use as a base for tom yum soup, meat and vegetable stir fries, marinades, and salad dressings.   Buy Now At Woolworths ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 185g
  • 100% Natural
  • No Additives
  • No added MSG
  • Gluten Free

 

A combination of spicy, sweet, and sour. Use as a base for tom yum soup, meat and vegetable stir fries, marinades, and salad dressings.

 


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Ingredients

Onion, water, chilli (14%), soya bean oil, sugar, garlic, tomato paste, vinegar, salt.

Made in a factory processing peanuts.

Nutrition Information

Servings per package: 6

Serving size: 30g

 

Ave. Quantity Per serving

Ave. Quantity Per 100g

Energy

269 kJ

896 kJ

64 Cal

214 Cal

Protein

Less than 1.0 g

2.1 g

Fat, total

4.3 g

14.2 g

Saturated

Less than 1.0 g

2.2 g

Carbohydrate

5.2 g

17.4 g

Sugars

5.0 g

16.8 g

Sodium

75 mg

251 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.


Vegan Friendly

AYAM™ Thai Chilli Jam Paste is Vegan friendly, which means authentic Asian meals without the guilt.


Thai Chilli Jam Chicken

pax icon 4 people   | time 25 minutes
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Ingredients

  • 2 tbsp peanut oil
  • 500g boneless chicken, cut into strips
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded and sliced
  • 2 tbsp AYAM™ Thai Chilli Jam Paste
  • 1 tbsp AYAM™ Light Soy Sauce
  • 1 tbsp lime juice
  • ½ cup roasted cashew nuts
  • ½ cup Thai basil leaves
 

Method

  1. Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
  2. Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
  3. Add remaining oil and onion to the wok and cook for 2-3 min.
  4. Add capsicum, stir-fry for a further 2 min.
  5. Return chicken to the wok, stir in the Chilli Jam paste, Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.
  6. Garnish with cashew nuts and basil leaves. Serve with steamed rice.
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