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  1. Curry

    • In a large pan mix, KNORR Professional Ginger Puree, KNORR Professional Mixed Chilli Puree, KNORR Thai Yellow Curry Paste, 10g KNORR Aromat Seasoning and KNORR Concentrated Liquid Stock.
    • Once combined add in the ling, KNORR Lime Powder, KNORR Coconut Milk Powder and 2lt water.
    • Bring to the boil and then reduce to a simmer. Add in the prepared veg and simmer until fish is cooked around 15 minutes.
  2. Sides

    • Divide the mix into bowls aloft a cooked rice and quinoa mix.