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Bao Buns

  • Small Bao buns 40 x
  • Chicken chipolatas 40 x
  • Coriander 80 g

Green Curry Sauce

Pickled Veg

  • Apple cider vinegar 200 ml
  • Carrot, julienned 300 g
  • Purple cabbage, shredded 450 g
  • Caster sugar 100 g
  1. Bao Buns

    • Follow directions on pack to steam bao buns (serve immediately after steaming).
    • Using a hot pan – seal and cook chipolatas.
  2. Green Curry Sauce

    • Add KNORR Thai Green Curry Paste and cook for one minute and add KNORR Coconut Milk Powder and water and whisk until smooth. Add fish sauce, sugar and KNORR Roux and bring to the boil and simmer for one minute. Once thickened remove from heat.

  3. Pickled Veg

    • Bring the vinegar and sugar to a boil. Once boiled remove from heat and add in the veg. Allow to sit for minimum ten minutes to pickle before serving.

  4. Serving Suggestion

    • Serve with more pickled veg and extra sauce for dipping.

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