SPECIAL pack of Woh Hup Chicken Curry Paste 95g

PRODUCT INFORMATION Where fragrant spices meet the creamy essence of coconut, spice up your curry bases and let your taste buds relish in the delectable sapidity of every mouthful. Experience a burst of appetising flavours from this paste amalgamated with aromatic spices including onion, chilli, garlic and curry powder, and a complementary coconut cream powder. Special Offer: Enjoy a discounted price as this product has a short remaining shelf life. Still fresh - while stocks last! Best Before Date: 14 August 2026 INGREDIENTS Malaysia Chicken Curry Paste: Onion, Water, Chilli (18%), Soybean Oil, Garlic, Sugar, Salt, Lemongrass, Curry Powder (Coriander, Chilli, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Clove), Ginger, Galangal, Flavour Enhancer (E621), Thickener (E1422), Turmeric, Curry Leaves, Candle Nut, Preservative (E211), Acidity Regulator (E270). Coconut Cream Powder: Coconut Milk, Maltodextrin, Sodium Caseinate (Milk). Allergy Advice: Contains soy, tree nut and milk. May contain traces of gluten, molluscs, crustacean, fish, peanut, mustard, sesame and celery. NUTRITIONAL INFORMATION Servings per package: 1 Serving size: 80g Per Serving Per 100g Energy 907kJ 1134kJ 216kcal 270kcal Protein 3.8g 4.7g Total fat 12.7g 15.9g -saturated fat 2.2g 2.7g -polyunsaturated fat 6.4g 8.0g -monounsaturated fat 4.2g 5.2g -trans fat 0.0g 0.0g Cholesterol 0mg 0mg Carbohydrate 21.6g 27.0g -total sugar 10.4g 13.0g Dietary Fiber 3.8g 4.7g Sodium 2466mg 3082mg RECIPES Ingredients: • 1/2 Onion • 1 Mango • 600g Boneless Chicken • 1 tbsp Garlic Powder • 1 tbsp Paprika Powder • 100ml Greek Yoghurt • 80g Woh Hup Chicken Curry Paste • Sugar • 20g Coconut Cream Powder/Coconut Milk • Oil Preparation: 1. Chop 1/2 onion 2. Blend 1 mango into puree 3. Cut 600g boneless chicken into bg pieces 4. Add 1 tbsp garlic powder and 1 tbsp paprika powder 5. Add 100ml greek yoghurt 6. Add 80g Woh Hup Chicken Curry Paste 7. Add chicken curry paste and marinate for at least 30 minutes 8. Preheat 4 tbsp oil in a pan, saute onion until fragrant 9. Add marinated chicken and stir fry for 5 minutes 10. Pour in 50ml water and cook for 10 minutes 11. Add mango puree after 10 minutes and stir to mix well 12. Add 1/2 tsp sugar 13. Add coconut cream powder, stir to mix well 14. Dish out, garnish with mint leaves 15. Serve with rice, roti or naan bread