Chinese Curry Sauce 405g


The same family recipe since 1961.


Cooking instructions
Add 100g Chinese curry sauce to 300g hot water to make two servings. Dissolve thoroughly, bring to the boil, stir and simmer.

Flour(wheat flour, calcium, iron, niacin, thiamine), vegetable oil(100% rapeseeds oil), palm oil, curry powder 12%(coriander, turmeric, cumin, gram flour, salt, fenugreek, black pepper, chilli, garlic, fennel, mustard, star anise), salt, water, flavour enhancer; msg, coconut cream 1.5%, onion powder, spice 0.5%.