This curry, named after a city island off the West coast of peninsular Malaysia, is richer, sweeter, and creamier than the more herbal Thai red or green curry.
We simmer tender dark meat chicken with kaffir lime, curry, coconut milk, cremini mushrooms, green beans, and red peppers, and serve it all with a side of steamed jasmine rice.
Chicken dark meat
Sweet red peppers
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Green Snap Beans
Kaffir Lime Leaves
Fish sauce (anchovy extract, salt, water, fructose, hydrolysed vegetable protein)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.