Lee Kum Kee Coconut Curry Sauce 190g 李锦记葡汁

Lee Kum Kee Coconut Curry Sauce (190g) is a rich and aromatic sauce that blends the creaminess of coconut milk with the spices of curry. It's perfect for quick meals and can be used in a variety of dishes. Here are some creative ways to use this sauce:

1. Coconut Curry Chicken

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 2 chicken breasts, cut into cubes
• 1 tablespoon of oil
• 1/2 cup of chopped onions
• 1/2 cup of bell peppers
• Rice for serving
• Instructions:
• Heat oil in a pan and sauté onions until soft.
• Add the chicken and cook until browned.
• Add the bell peppers and stir in the coconut curry sauce.
• Simmer for 10-15 minutes until the chicken is fully cooked.
• Serve over rice.
• Usage: A quick and flavourful meal, perfect for weeknight dinners.

2. Coconut Curry Shrimp

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 200g shrimp, peeled and deveined
• 1 tablespoon of oil
• 1/2 cup of coconut milk (optional, for a creamier sauce)
• Rice or noodles for serving
• Instructions:
• Heat oil in a pan and cook shrimp until pink (about 2-3 minutes per side).
• Add the coconut curry sauce (and coconut milk if desired) and simmer for 5 minutes.
• Serve over rice or noodles.
• Usage: A light and flavourful dish that can be prepared in minutes.

3. Vegetable Coconut Curry

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 1 cup of mixed vegetables (carrots, bell peppers, broccoli, or zucchini)
• 1 tablespoon of oil
• 1/4 cup of coconut milk (optional)
• Rice or quinoa for serving
• Instructions:
• Heat oil in a pan and sauté the vegetables until tender.
• Stir in the coconut curry sauce (and coconut milk if using) and simmer for 5-7 minutes.
• Serve over rice or quinoa.
• Usage: A healthy and hearty vegetarian dish that’s quick to prepare.

4. Coconut Curry Tofu

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 200g firm tofu, cut into cubes
• 1 tablespoon of oil
• 1/2 cup of chopped spinach or kale
• Rice or noodles for serving
• Instructions:
• Heat oil in a pan and fry the tofu until golden brown on all sides.
• Add spinach or kale and stir until wilted.
• Pour in the coconut curry sauce and simmer for 5-7 minutes.
• Serve over rice or noodles.
• Usage: A satisfying plant-based meal that’s full of flavour.

5. Coconut Curry Meatballs

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 200g ground beef, chicken, or turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon of oil
• Rice or naan for serving
• Instructions:
• Mix the ground meat, breadcrumbs, and egg to form meatballs.
• Heat oil in a pan and cook the meatballs until browned on all sides.
• Pour in the coconut curry sauce and simmer for 10-15 minutes until fully cooked.
• Serve with rice or naan.
• Usage: A unique twist on traditional meatballs with the rich flavours of coconut curry.

6. Coconut Curry Soup

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 2 cups of chicken or vegetable broth
• 1/2 cup coconut milk
• 1 cup mixed vegetables (like carrots, mushrooms, and spinach)
• Cooked noodles or rice for serving
• Instructions:
• In a pot, combine the coconut curry sauce, broth, and coconut milk. Bring to a simmer.
• Add the vegetables and cook until tender.
• Serve over cooked noodles or rice.
• Usage: A comforting and hearty soup that’s great for colder days.

7. Coconut Curry Fried Rice

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 2 cups of cooked rice
• 1/2 cup mixed vegetables (peas, carrots, onions)
• 1 egg, beaten
• 1 tablespoon of oil
• Instructions:
• Heat oil in a pan and scramble the egg. Remove from the pan and set aside.
• In the same pan, stir-fry the vegetables until tender.
• Add the cooked rice and scrambled egg, and stir in the coconut curry sauce.
• Cook for 5 minutes until everything is well combined.
• Usage: A flavourful twist on traditional fried rice that can be made in minutes.

8. Coconut Curry Noodles

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 200g rice noodles or egg noodles
• 1/2 cup of mixed vegetables
• 1 tablespoon of oil
• Instructions:
• Cook the noodles according to package instructions and set aside.
• Heat oil in a pan and stir-fry the vegetables until tender.
• Add the cooked noodles and stir in the coconut curry sauce. Toss until well combined.
• Usage: A quick and satisfying noodle dish with a creamy, rich coconut curry flavour.

9. Coconut Curry Pizza

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 1 pizza base
• 1/2 cup cooked chicken or tofu
• 1/2 cup sliced bell peppers
• 1/4 cup shredded mozzarella cheese
• Instructions:
• Preheat the oven to 200°C (400°F).
• Spread the coconut curry sauce on the pizza base.
• Top with chicken or tofu, bell peppers, and cheese.
• Bake for 10-12 minutes until the cheese is melted and bubbly.
• Usage: A fusion-style pizza with the bold flavours of coconut curry.

10. Coconut Curry Dipping Sauce

• Ingredients:
• 190g Lee Kum Kee Coconut Curry Sauce
• 2 tablespoons of plain yogurt
• Fresh herbs (like cilantro or mint) for garnish
• Instructions:
• Mix the coconut curry sauce with yogurt in a small bowl.
• Garnish with fresh herbs.
• Usage: Use as a dip for grilled meats, vegetables, or flatbreads.

Storage Tip: Once opened, store any remaining sauce in the refrigerator and use within a few days for the best flavour.

These ideas show how versatile Lee Kum Kee Coconut Curry Sauce is, whether you're preparing a quick meal or experimenting with fusion dishes. Its rich, creamy flavour complements a variety of ingredients, making it perfect for weeknight dinners or special occasions.

• Water
• Sugar
• Coconut Powder (17%)
  • Coconut Extract (65%)
  • Maltodextrin
  • Modified Starch
• Salt
• Soybean Oil
• Coriander
• Onion Powder
• Garlic Powder
• Turmeric
• Modified Corn Starch
• Spices
• Stabiliser (Xanthan Gum)
• Contains Wheat (allergen)