PENANG COCONUT CURRY BLEND

Pan- fry 4 chicken portions with shallots, garlic, galangal, & ginger. Add 3 tspns of spice mix to 1 can of coconut milk and pour over chicken. Add 2 tblspn of fish sauce or one stock cube.Cook for 20 min. Before serving add fresh chopped coriander & chopped toasted nuts on top.

Ingredients: Fennel, Mace, Cloves, Pepper, Star Anise, Cardamom, Cassia, Cumin, Coriander, Cinnamon, Mustard Seeds, Coconut, Lime, Galangal, Ginger, Paprika, Turmeric, Coriander Leaves, Lime Leaves, Mango, Onion

This product is available either in our gold plated tin or refill bag.