Made with all-natural ingredients
Air-dried to lock in freshness

 

Thai Ginger Sauce

R48.00

Thai Ginger Sauce - with fresh Aubergines & coconut – great with chicken, prawns, pork or beef
Include 2 Packets of 50g Thai Ginger Sauce

AIR-DRIED TO 100g MAKES 400/500g HYDRATED SAUCE

100g (2x 50g packets) + 2 cups (500ml) liquid = serves 4; 50g + 1 cup (250ml) liquid = serves 1 or 2

TO RECONSTITUTE:

  • Mix contents of 100g packet with 1 tin (400g) coconut milk. Bring to the boil while stirring.
  • Turn down the heat, simmer until the sauce is hydrated - about 5 minutes (50g packet - half coconut milk) Coconut Milk can be replaced with stock, milk, cream or water, and plain yogurt

This flavourful Thai Ginger sauce adds spark to a variety of dishes – chicken, beef, prawns, and pasta

Dairy, Wheat, and Gluten-free. No sugar added

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Additional Information

Description

This flavourful Thai Ginger sauce adds spark to a variety of dishes – chicken, beef, prawns and pasta

Storage Information

Store in a cool, dry place. Once opened, seal the remainder of the package.

Nutritional Information

Serving Size: 1 Bag (100g)
Servings Per Container: 4
Amount Per Serving
Calories   40                      Calories from Fat 20
                                           %Daily Value*
Total Fat 2,5g                        4%
   Saturated Fat 1.5g              8%
   Trans Fat 0g
Cholesterol 0mg                   0%
Sodium 190mg                     8%
Total Carbohydrate 4g         1%
   Dietary Fiber 2g                  8%
   Sugars 2g
Protein 1g
Vitamin A 8%    -   Vitamin C 10%
Calcium 2%       -   Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
 

Recipes

Thai Ginger Chicken
Course: Main Course
Servings: 4 people
Ingredients
  • 500 g Deboned chicken breasts cubed
  • 1 tin 400 ml Coconut Milk
  • 100 ml Stir! it up Thai Ginger Sauce
  • 1 tbsp Oil
  • Salt and Pepper
Instructions
  1. Heat the oil in a saucepan

  2. Season the chicken and add quickly seal half the cubes until golden brown all over. Do the same with the other half. Remove.

  3. Use the same pan, add coconut milk and Thai Ginger sauce sachet. Reconstitute sauce as per instructions.

  4. Add meat back into the pan. Stir. Simmer gently until the chicken is cooked through.

Recipe Notes

Serve on a bed of Basmati Rice with fresh coriander and lemon wedges

Chef's tip: Substitute equal quantities of prawns or steak for the chicken. Reduce cooking time when using prawns

Ingredients

  • TOMATOES
  • EGGPLANT
  • COCONUT MILK (WATER)
  • ONION
  • SOY SAUCE
  • REDUCED SODIUM
  • MADE FROM HYDROLYSED VEGETABLE PROTEIN
  • CORIANDER
  • GINGER
  • CANOLA OIL
  • SALT
  • BLACK PEPPER
  • CHILLI PEPPERS ALLERGEN: SOY