Blue Elephant Blue Elephant Thai Premium Red Curry Sauce
Blue Elephant Thai Premium Red Curry Sauce
10.6 oz pkg
See Best PriceNutrition Information
Nutrition Facts
servings per container
Amount per serving
% Daily Value*
Total Fat 51 g65%
Saturated Fat 35 g175%
Trans Fat0%
Cholesterol 0 mg0%
Sodium 1730 mg75%
Total Carbohydrates 33 g12%
Dietary Fiber 4 g14%
Total Sugar 19 g
Added Sugar 15 g30%
Protein 9 g
Vitamin D 0 mcg0%
Calcium 148 mg10%
Iron 7 mg40%
Potassium 670 mg14%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition
Ingredients
Coconut Milk 63.9%, Red Curry Paste 8.7%, Water, Sugar, Red Chili, Fish Sauce 2.8%, Garlic, Fully Refined Soybean Oil, Shallot, Sweet Basil Leaves, Kaffir Lime, Coriander, Finger Roots, Salt, Cumin Powder.
Warnings
Contains crustacean, fish and tree nut. Manufactured in a facility that processes sesame and peanuts.Not Applicable
Details
With sliced red chilli, kaffir lime leaves and sweet basil leaves. Royal Thai cuisine. Authentic Thai recipe. Ready in 5 minutes. Serves 2. Master Chef Nooror Somany's original recipe. Thailand Trust Mark. Thailand trusted quality. Fair labour. Environmental concern. Social responsibility. Need to reach us for a question, comment or suggestion? Provide lot number & expiration date (see on the pack). Find out more www.blueelephant.com.
Directions
Just add: 8 oz. Sliced chicken breast. You can replace the chicken with any protein of your choice. Easy to Cook (2 Servings): 1. In a saucepan, add the curry sauce and 1/2 cup of water. Bring to a boil. 2. Add sliced chicken breast (8 oz.) or any protein of your choice. (optional: pineapple; potato) Simmer until protein is cooked to your taste. 3. Best served with Thai Jasmine rice. Best served with Thai Jasmine Rice. Storage: Store in a cool, dry place. Once opened keep refrigerated. For best before: see bottom of pack.
Country of Origin
Thailand
Manufacturer
Blue Spice Co., Ltd.
Product Disclaimer:
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