Made on equipment that processes products containing peanuts and tree nuts.
Nutrition Information
Servings per package: 15
Serving size: 12g
Ave. Quantity Per serving
Ave. Quantity per 100g
Energy
62 kJ
519 kJ
15 Cal
124 Cal
Protein
Less than 1.0 g
2.8 g
Fat, total
1.0 g
8.0 g
Saturated
Less than 1.0 g
1.2 g
Carbohydrate
1.0 g
8.7 g
Sugars
Less than 1.0 g
2.2 g
Sodium
280 mg
2331 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.
Thai Yellow Curry Chicken
Recipe by Meat & Livestock Australia as seen on Everyday Gourmet
Serves: 4 pers
Serves: 15 mins
Cook: 15 mins
Ingredients:
1 tbsp vegetable oil
⅓ cup AYAM™ Thai Yellow Curry Paste
500g chicken thigh fillets, diced into 2cm pieces
140ml AYAM™ Coconut Milk
1 tbsp AYAM™ Fish Sauce
1 tbsp brown sugar
1 small red capsicum, chopped into 2cm pieces
120g green beans, trimmed and chopped
12 red or yellow grape tomatoes
Chopped coriander, to garnish
Method:
Heat oil in a wok over medium-high heat.
Add curry paste and cook for 1 minute or until fragrant.
Add chicken and stir-fry for 2 minutes.
Reduce heat and add coconut milk, fish sauce, and sugar.
Stir and simmer for 5 minutes.
Add vegetables and cook for a further 5 minutes until chicken is cooked and vegetables are tender.
Garnish with coriander. Serve with steamed rice.
Note: Use other Asian or green vegetables for this recipe - buk cho, pak choy, choy sum, broccolini, or asparagus.
