Japanese Curry Paste cooking method:
1) Add 300g of vegetables (potato and carrot cubes), cook until soft
2) Add in 100g curry paste (half pack)
3) Add in 200-250ml of milk (If u prefer less sweet, can replace the fresh milk with carnation milk)
4) 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
**Excluded from Z-Coin entitlement**