Shallot, Cooking Palm Oil, Curry Leaves, Coriander Powder, Water, Lemongrass, Red Chili, Dried Shrimp, Yeast Extract, Salt, Dried Chili Powder, Garlic, Turmeric, Fish Sauce, Sugar, Galangal, Tamarind, Lime Leaves, Bird's Eye Chili, Fennel Powder.
- Rub 50g Sarangyan Chicken Curry sauce into chicken and leave it for 10min.
- Mix well water and 150g Sarangyan sauce in a pot.
- Add chicken, vegetables and coconut milk and simmer it for 15min. Serve.
Serves：4 – 6 persons
Ready in 25 mins.
- No Added Preservation
- No Artificial Colours
- No Artificial Flavours