VEEBA Chef Thai Red Curry

VEEBA Chef Thai Red Curry About the Product Red chillies mingled with coconut and quality spices and condiments give an authentic taste to this Thai favourite. With no added preservatives, No Synthetic Colours and No artificial flavours, you can now enjoy restaurant-style Thai red curry in the comfort of your home. Ingredients Water, Synthetic Vinegar [Water, Acetic Acid (Ins260)], Onions, Milk Solids, Sugar, Refined Soyabean Oil, Red Chillies, Iodised Salt, Coconut, Garlic, Lemon Juice, Emulsifiers And Stabilizers (Ins1422, Ins415) And Spices And Condiments. Contains Added Flavours (Natural And Nature-Identical Flavouring Substances). Nutritional Facts Nutritional Values Per 100 G Energy; 123.69 Kcal Protein; 2.65 Gm Total Carbohydrates; 13.40 G Sugar; 7.28 Gm Total Fat; 6.61 Gm How to Use Thai red Curry Makes 550-600g/serves 3-4 people. Best served with steamed rice or pad Thai noodles. Take 200g of boneless chicken dice and blanch in boiling water till done 0r take 200g paneer/200g tofu. The choice of vegetables for the curry is solely yours. Use any of these- Broccoli, carrots, bamboo shoots, Bell Peppers (red, yellow, green), Zucchini, mushrooms, French beans etc. Chop and keep aside. Dont forget to blanch broccoli, mushrooms, bamboo shoots and beans. Mix 130g (half the bottle) of Veeba Thai red Curry with an equal amount of water in a bowl and keep aside. (Chef Hat) Chef Tip: Though Veeba Thai curry contains coconut, you may replace half of the water with coconut milk to make the gravy taste even better. Heat a skillet, add 1 Tbsp. oil and stir fry the veggies along with chicken/paneer/tofu as you like. Add the curry mix and bring to a complete boil. Simmer for few seconds and your Thai red curry is ready. # dont worry if you dont have chicken/paneer/tofu at home. Just the veggies and curry taste as good.