Refrigerate after opening.

Thai Green Curry (serves 4)

1. Heat 1 tbsp. vegetable oil in a sauce pan until very hot. Add the sachet of green curry paste. Stir-fry until an aroma develops then add 1 tbsp coconut milk.
2. Add 1/2 lb skinless boneless chicken breast cut into bite-size pieces. Stir-fry to coat the meat with the paste.
3. Add 1 can (14 fl oz) of coconut milk and 1 cup of water. Bring to the boil.
4. Add 3 cups assorted cut-up vegetables (eggplant baby corn cherry tomatoes). Add 1 tsp fish sauce (or some salt). Garnish with fresh basil. Serve with steamed white rice.

Refrigerate after opening.