Japanese Curry Paste cooking method: Add 300g of vegetables (potato and carrot cubes), cook until soft. Add in 80g curry paste. Add in 200ml of milk. Simmer for 5 mins. Ready to serve.
Shelf-Life: Store at room temperature for 10 months. Once opened, keep chilled for 2 months.
Crispy Chicken Katsu cooking method: Defrost for at least 20 minutes. Deep-fry until golden brown.
Shelf-Life: Keep frozen up to 3 months