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Brahim’s Kwah Kurma (Kurma Sauce) 180g

Regular price £2.35

Tax included.

For millions of discerning taste buds across the world, Brahim’s is synonymous with the taste of Asia. Hygienically manufactured and conveniently packaged, our range of convenient Simmer Sauces, Ready To Eat Meals, Cooking Sauces and Asian Chefs are created from generations-old recipes of selected herbs, spices and natural ingredients, packaged to make cooking and dining a memorable experience.

Kurma Sauce.

An aromatic mild ready-to-cook curry sauce with coconut milk, coriander and spices. Usually cooked with meat.

 

Ingredients:

Water, Coconut Milk (24%), Onion, Palm Oil, Coriander (2.4%), Salt, Candlenut, Lime Juice, Modified Tapioca Starch, Ginger (1%), Sugar, Vegetable Fat, Garlic, Cumin, White Pepper, Fennel, Black Pepper, Cinnamon, Cardamom, Yeast Extract, Cloves

Contains Nuts

Ingredients - Contains nuts

Features

Just add chicken/meat & water, Chilli rating - 1, Gluten free, No preservatives or colouring, Halal - Malaysia

Nutritional Information

Nutrition
Per 1/4 Pack Per 100 g Guideline Daily Amount for Average Adult: Each Day Women Guideline Daily Amount for Average Adult: Each Day Men
Energy 504 kJ 1121 kJ
122 k cal 271 k cal 2000 2500
Protein 1.4 g 3.1 g
Carbohydrate 5.4 g 12.1 g
of which sugars 1.7 g 3.8 g
of which starch 1.5 g 3.4 g
Fat 10.5 g 23.3 g 70 g 95 g
of which saturates 6.7 g 14.8 g
of which mono-unsaturates 2.5 g 5.7 g
of which polyunsaturates 1.3 g 2.9 g
Fibre 1.7 g 3.8 g
Salt 1.5 g 3.3 g 5 g 7 g
of which sodium 0.6 g 1.3 g

Reference intake of an average adult (8400kJ/2000kcal)

Origin

Product of Malaysia

Preparation and Storage

Preparation and Usage

Cooking Instructions:
1. Add 300g diced chicken or beef and 1 pack of Brahim's Kurma Sauce to 300ml (1 1/4 cups) water.
2. Simmer on medium heat for 20 minutes or until meat is tender.
3. To enhance flavour, add 150g of vegetables, e.g. potatoes, red chillies and onions.

Serve hot

Storage

Once opened keep refrigerated
Use within 24 hours

 

Disclaimer

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