Ingredient: Onion, Palm Oil, Sugar, Lemongrass, Galangal, Chili, Turmeric, Shrimp Paste, Salt, Kaffir Lime Leaves, Food Enhancer (E621), Preservative (E202).

Serving Suggestion: 4 person

Storage Condition: Keep in a cool dry place and avoid direct exposure to sunlight. Do not use if bloated or leaking.

Cooking Method:
1) Fry 1kg of chicken pieces until golden brown and set aside.
2) Cook “Young Master” Kapitan Curry Paste together with 200ml water and ready fried chicken.
3) Simmer over medium heat until paste thickens.
4) Add 50ml of coconut milk OR evaporated milk and bring to boil.
5) READY TO SERVE when ingredients are cooked.