Asian recipes are complicated affairs, usually requiring hours upon hours of preparation in the kitchen. So Mak Nyonya's range of instant Asian ethnic sauces is a life saver for anyone looking for simplicity and convenience in cooking Asian dishes.
Here's an instant sauce for "chicken" curry. Replace chicken with tofu, tempeh, seitan, mushroom or any vegan meat of your choice to veganise.
Ingredients: Edible Oil (Palm oil), Chilli, Lemongrass, Onion, Spices, Ginger, Sugar & Salt .
Sauté Instant Chicken Curry Sauce together with 1kg of tofu/tempeh/seitan/mushroom/vegan meat until aromatic. Add in 200g of potatoes and 300ml water, bring to boil. Lastly, add in 200ml coconut milk and simmer over medium heat until the vegan protein is tender.