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Instant Curry Paste (100g)
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SHELF LIFE:
24 months
PREPARATION METHOD:
1. Stir fry MY Chef Chef Curry Paste with 500g of chicken/matton/beef & 100g of potato.
2. Then, add in 300ml of water and 100ml of coconut milk and mix well.
3. Lastly, heat until meat & potato are cooked and sauce thickens. Best served while hot.
INGREDIENTS:
Chilli, onion, garlic, cooking oil, salt, sugar and spices.
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