Ingredients: Curry paste - vegetable oil (palm olein), shallot, water, curry powder (1.6%) (coriander, chili, salt, fennel seed, dhal, turmeric, cumin, black pepper, cinnamon, star anise, clove, cardamon), garlic, galangal, salt, lemongrass, candlenut, dried chilli, sugar, spices, chilli flavor, turmeric, ginger shrimp (crustacean) paste [shrimp, salt]. Curry premix - coconut milk powder [ coconut milk solids, maltodextrin, sodium caseinate (milk)], sugar, salt, yeast extract. Noodle - wheat flour, salt, acidity regulators (sodium carbonate, disodium phosphate.
Allergen information: shrimp, wheat, candlenut and milk.
- Add curry paste and then curry premix into 500 mL of water. Mix well and bring to boil.
- Put noodles into boiling curry soup. Lower heat and boil for 7 min.
- Curry LaMain is ready to serve.
- For a more indulgent meal, at step 2, you may add cooked chicken, cooked potatoes, hard-boiled eggs, bean sprouts and fried bean curd (tau pok) at the 6th minute.