Traders and immigrants during the early days of Singapore brought curry from India. As a result of the cross-cultural influences thriving in this multi-racial society, many versions and styles of cooking this dish have evolved. The Singapore Curry boasts a smooth rich gravy infused with coconut milk and a delightful aroma that will surely whet your appetite!

Ingredients

Singapore Curry Paste – vegetable oil, water, shallot, curry powder (coriander, fennel seed, cumin, chilli, clove, cinnamon, white pepper, dhal, turmeric, star anise, salt), galangal, salt, candlenut, dried chilli, lemon grass, garlic, turmeric, ginger, saugar, spices, shrimp paste.

Singapore curry premix – coconut milk powder (coconut milk solids, maltodextrin, sodium caseinate (milk), sugar, salt, yeast extract

Contains

Crustaceans, tree nuts, milk product. Manufactured on equipment that also processes peanuts, crustaceans, fish, tree nuts, celery, molluscs, milk and egg products.