Happy Yak  Shrimp Curry with Rice

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It's really good, it's really worth trying! Coconut milk and curry are a combination even more extraordinary when you add special spices... the ones that make these dishes so sublime.

• Standard Preparation: Combine the cold water (375 ml/serving) and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat and let stand for 2 minutes.
• With Insulating Pan Cover: Simmer 2 minutes on low heat, stirring often. Cover, remove from heat and let stand for 12-15 minutes, stirring once or twice.

• Rice
• Curry sauce (coconut milk powder (dried coconut milk, tapioca maltodextrin, sodium caseinate), milk powder, wheat flour, corn starch and modified corn starch, modified milk ingredients, glucose solids, dextrose, spices, yeast extract, dehydrated vegetables (onion, garlic, parsley), hydrolyzed soy protein, salt, chicken fat, flavour, chicken meat, colour)
• Freeze-dried shrimp, roasted cashews, raisins (sulphites)

Weight per serving: 175 g

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