Pastes Thai Red Curry paste

Preparation 5 mins Cooking 15 mins Heat Medium No added MSG


Colours Flavours Preservatives

Pastes Thai Red Curry paste

Just Adds

1 tbsp canola oil
500g lean chicken breast, diced
1 tbsp fish sauce
2 tsp sugar
400mL coconut milk
1 cup vegetables (green beans or eggplant)

Cooking Instructions: 4 Simple Steps

1. Heat canola oil in pan and add Kan Tong Thai Red Curry Paste. Stir-fry over low heat for approximately 2 minutes, until fragrant.
2. Add 500g diced lean chicken breast and cook until brown.
3. Add 400mL coconut milk, 1 tbsp fish sauce, 2 tsp sugar and stir through.
4. Add 1 cup vegetables (green beans or eggplant) and simmer uncovered for approximately 10 minutes until vegetables are tender. Serve with rice.


Water, Onion, Vegetable Oil, Chilli 6%, Salt, Garlic, Lemongrass 4%, Thickener (Modified Cornstarch), Coriander Seed, Capsicum, Flavour (contains Crustacea), Cumin, Food Acid (Acetic), Ginger, Sugar, Colour (Paprika Oleoresin), Galangal,  Kaffir Lime Leaf Flavour 0.5%. 

Nutrition Information

Servings per Jar : 8 Serving size: 31g
Average Qty: Per Serve % DI Per Serve* Per 100g
Energy 217kJ 2% 699kJ
Protein 2.7g 1% 2.2g
-total 3.8g 5% 12.1g
-saturated 0.3g 1% 1.1g
-total 3.6g 1% 11.7g
-sugars 0.7g 0.8% 2.3g
Sodium 719mg 31% 2318mg

Manufactured on equipment that processes peanuts.
When ingredients containing or derived from "Allergens" are present in a Kan Tong product, they will always appear on the label either in enclosed brackets (inbold print) immediately following the ingredient that contains them. Eg. Thickener (contains wheat), or as part of the ingredient eg Cheese Flavour, MilkPowder.

For more information on product labelling, allergen information and Food Standards Code Australia New Zealand, please visit: