Shelf Life:
21 Months

Packing Size:
12bxs or 24 bxs / ctn

Serving Size:
2-3 Pax - 120g
3-4 Pax - 240g

Ingredients:
Curry Chicken Paste: Onion, Palm Oil, Chilli, and a Curry Mix Powder (composed of Coriander, White Pepper, Cumin, Fennel, Turmeric, Chilli, Cinnamon, Cardamom, Ginger, Garlic, Pepper, and Cloves), along with Galangal, Lemongrass, Garlic, Sugar, Salt, Peanut, Turmeric, and Flavour Enhancer (E635).

Coconut Mix Powder: Coconut Cream Powder (Coconut Extract, Maltodextrin, Sodium Caseinate) and Non-Dairy Creamer [Glucose Syrup, Fully Hydrogenated Palm Kernel Oil, Whey Powder, Sodium Caseinate, Stabilizers (Tripotassium Phosphate (E340iii), Dipotassium Phosphate (E340ii), Sodium Tripolyphosphate (E451i)), Emulsifiers (Glycerin Fatty Acid Ester (E471), Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (E472e)), Silicon Dioxide (Fine) (E551), and Beta-Carotene (E160a)].

Allergens:
Contains Peanut, Milk and their derivatives. Manufactured in a factory that also processes Crustacean, Soy, Wheat(Gluten), Fish Product, Tree Nut, Sesame, Egg, Celery and Mustard Seed.

Preparation Method 240g:
Stir-fry 1 packet of Hai’s Singapore Curry Chicken Paste, 600 - 800g chicken meat pieces and 250g peeled and cut potatoes till fragrant. Add 300ml water and boil for 10 mins Add 150ml of hot water to coconut mix powder and mix well, add into pot, stir well and simmer in low heat for 5 - 10 mins and it is ready to serve.
 

Preparation Method 120g:
Stir-fry 1 packet of Hai’s Singapore Curry Chicken Paste, 300 - 400g chicken meat and 100g peeled and cut potatoes till fragrant. Add 200ml water and boil for 10 mins Add 50ml of hot water to coconut mix powder and mix well, add into pot, stir well and simmer in low heat for 5 - 10 mins and it is ready to serve. Add in coconut milk and simmer in low heat for 5 - 10 mins and it is ready to serve.