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Lemongrass Katsu Curry
GET READY TO COOK
Method:
1. In a saucepan, combine Burmese Lime Leaf & Lemongrass Paste with coconut milk and mango chutney; mix well and reheat.
2. Prepare chicken pieces as per packet instructions.
3. To serve, ladle sauce over a dish and top with crispy chicken pieces and garnish. Serve with rice.
Ingredients:
400g Burmese Lime Leaf & Lemongrass Paste
600ml tinned coconut milk
100g mango chutney
1kg crispy chicken pieces
Chopped coriander to garnish
About this dish
10 Portions
2 Medium
Serves:
Burmese Lime Leaf & Lemongrass Paste
Chilli Rating:
Product:
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