Thai Chilli Jam Paste 185g

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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 AYAM™ Online Store ...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.

Buy Now At

Woolworths

AYAM™ Online Store

Most recent reviews

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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
Energy	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

Serves 4 |

Prep 10 min |

Cook 15 min

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

Heat half the oil in a wok or large nonstick frying pan over medium-high heat.
Stir-fry the chicken in batches for 3-4 min until golden brown. Remove from heat and cover to keep warm.
Add remaining oil and onion to the wok and cook for 2-3 min.
Add capsicum, stir-fry for a further 2 min.
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.
Garnish with cashew nuts and basil leaves. Serve with steamed rice.

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