A warm curry, rich in flavours of cashew nuts, red capsicum and fragrant spices
 
Ingredients: cashew nuts, capsicum, chilli, garlic, ginger, shrimp paste (crustacea), herbs, spices, onion powder, salt, lemon
 
300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 
 
RECIPE -To Make Chicken Lombok
 
3 tbsp(100g) Lombok Paste, 700g diced chicken, 2 tbsp vegetable oil, 400ml can coconut milk
 
Heat oil over medium heat and add chicken. Cook for 3 minutes. Add the paste and fry gently for 2 minutes, then add coconut milk. Simmer for 15 minutes until chicken is tender and sauce has thickened slightly.