Made on equipment that processes products containing peanuts and tree nuts.
Nutrition Information
Servings per package: 4
Serving size: 46g
Ave. Quantity Per serving
Ave. Quantity Per 100g
Energy
368 kJ
799 kJ
88 Cal
191 Cal
Protein
1.2 g
2.6 g
Fat, total
6.2 g
13.5 g
Saturated
1.4 g
3.0 g
Carbohydrate
5.8 g
12.6 g
Sugars
3.2 g
6.9 g
Sodium
749 mg
1628 mg
Gluten
Not Detected
Not Detected
Made with all natural ingredients
AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.
Gluten-Free (Coeliac Australia Endorsed)
AYAM™ Meal Pastes (excl. AYAM™ Indonesian Vegetable, Thai Fried Rice and AYAM™ Japanese Curry Paste 185g) are gluten free and endorsed by Coeliac Australia.
Vegan Friendly
AYAM™ Malaysian Nyonya Curry Paste is Vegan friendly, which means authentic Asian meals without the guilt.
Nyonya Chicken Curry
Recipe by Justine Schofield as seen on Everyday Gourmet
Serves: 4 pers |
Serves: 20 mins |
Cook: 1 hour 20 mins
Ingredients:
1 whole chicken (any cut, chopped into large 2-3 inch pieces)
2 tbsp AYAM™ Curry Powder
1 tbsp ginger, grated
3 garlic cloves, grated
1 tbsp extra virgin olive oil
Salt and pepper, optional
2 tbsp extra virgin olive oil, or more if desired
3 garlic cloves, roughly chopped
1 knob ginger, grated or julienned
½ onion, chopped
2 lemongrass stalks, chopped
2 long red chillies, chopped
1 packet curry leaves
2 kaffir lime leaves, chopped
½ bunch coriander, roughly chopped
2 tbsp AYAM™ Malaysian Nyonya Curry Paste
500ml chicken or vegetable stock
270ml AYAM™ Coconut Milk
3 potatoes, quartered or cut into large chunks
2 tbsp coconut sugar
Juice of 1 lime
Method:
Cut chicken into large 2-3 inches chunks if using large pieces.
Add salt and pepper, curry powder, garlic, ginger, and olive oil to chicken. Mix well, massaging into chicken, and leave to marinate while you prepare the other ingredients.
Add some extra virgin olive oil to a pot on low heat and sweet onion until soft, then add garlic, chilli, ginger, lemongrass, curry leaves, kaffir lime leaves, and coriander. Stir to combine, then add the curry paste and stir well.
Continue to heat and stir as it becomes fragrant.
In a separate hot pan with some olive oil, seal and brown the chicken on all sides.
To the pot with the herbs and curry paste, add the potatoes, coconut milk, coconut sugar, stock and a squeeze of lime juice. Put the chicken and its pan juice into the pot and stir everything together.
Put the lid on and cook for 35 minutes, take the lid off, lower the heat and simmer for another 35-40 minutes or until chicken is tender.
Garnish with extra coriander.
Note: Can use scallops in place of prawns if preferred.
