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Thai
Ginger Chilli ' Pad Cha' Stir-Fry Sauce
The
intricate flavours of this flaming sauce are derived from
a blend of authentic Thai root spice and spicy chillies. This
stir-fry sauce, perfect with meat or seafood is bound to captivate
you with its mellow tastes.
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Energy(504kJ/121kcal),
Protein 1.6g, Carbohydrate 11.7g, of which sugars 7.4g,
Fat 7.5g, of which saturates 3.4g, Fibre 2.1g, Sodium
1.0g. |
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| BAKED
FISH CURRY |
| INGREDIENTS: |
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500g
WORLDFOODS Yellow Curry
Sauce; 500g Fish Fillets, boneless; 3 nos Egg;2 nos
Red Pepper, sliced. |
| INSTRUCTIONS: |
| 1. |
Cut
fish fillet into 2 cm square pieces. |
| 2. |
Mix
WORLDFOODS Yellow Curry
Sauce, egg into a blender.
Blend until it smooth. |
| 3. |
Then
arrange the mousse in the round shaping dish and bake at 200
°C for 30 minutes. |
| 4. |
Slice
red pepper and decorate the dish. |
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