Coconut Milk*, Vegetable Bouillon*, Onions*, Coconut Cream*, Red Chillies*, Sunflower Oil*, Ginger*, Lemongrass*, Lime Juice*, Corn Flour, Coriander Leaf*, Garlic*, Coriander Seed*, Galangal*, Turmeric* Cumin*, Sea Salt, Spices*.
*Organically grown and produced.
Thai Yellow Prawn Curry For 4: Heat sauce until simmering. Blanch 100g sugar snap peas for 3 minutes and add to sauce with 500g raw peeled tiger prawns. Cook for 2-3 minutes until pink. Serve with Thai fragrant rice, garnish with chopped coriander and lime wedges.
Thai Yellow Vegetable Curry: Cook okra, green beans and chestnut mushrooms. Add to hot sauce for 5 minutes and serve.
Suitable for Vegetarians and Vegans.
These sauces are Gluten and dairy free, low in salt, have no added sugar and are suitable for Vegetarian and Vegan diets.
Produced without any GM ingredients, artificial additives or preservatives. Organic Certification UK5.