Discover the authentic flavours of Thailand...BACK TO GREEN CURRY RECIPES Lamb Shank Jungle Curry...

Discover the authentic flavoursof Thailand

KNORR Coconut Milk Powder

1kg

KNORR Lime Powder

500g

KNORR Thai Sweet Chilli Jam

920g

KNORR Thai Red Curry Paste

850g

KNORR Thai Green Curry Paste

850g

KNORR Thai Yellow Curry Paste

850g

A complete set of products to help you create an authentic Thai experience in your kitchen!

Introducing the KNORR Thai range

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to learn more!

CLICK HEREFOR RECIPE

IDEAS!

SAVOURY SWEET BEVERAGES

Thai Red Curry paste recipes

Thai Yellow Curry paste recipes

Thai Green Curry paste recipes

Lime Powder recipes

Coconut Milk &Lime PowderDesserts

Coconut Milk Powder recipes

Thai Sweet Chilli Jam recipes

Lime based Cocktail ideas

Lime based Mocktails ideas

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Thai r

ecipes

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inspirat

ionBACK TO

KNORR THAIRANGE

Green ChilliEschallots

Galangal

Thai Basil

Kaffir Lime

Fingerroot

Lemongrass

Garlic

KNORRThai CurryPastes

Made with SELECTED FRESH INGREDIENTS to deliver AUTHENTIC curry pastes.

BACK TOKNORR THAI

RANGE

KNORRThai SweetChilli Jam

Add authentic Thai flavourto your dishes with just one product!

TOP APPLICATIONS:

• Stir fries• Dressings• Marinades• Sauces & relishes

BACK TOKNORR THAI

RANGE

KNORRLimePowder

One pack makes 2 litresReplaces 100 limes!

*Same quantity

6x cheaperthan freshlimes*!

BACK TOKNORR THAI

RANGE

KNORRCoconut Milk Powder

Yields 33% morevs. main competitor!

Total yield for 50g of Coconut Milk Powder

200mL Water to be added

283mL Water to be added

BACK TOKNORR THAI

RANGE

Red CurryRecipes

Click on the dishes to getthe recipes!

Twice Cooked Duck, LycheeThai Red Curry

Red Curryof Trout

Northern RedThai Prawn Pizza

BACK TORECIPERANGE

BACK TORED CURRY

RECIPES

Northern RedThai Prawn Pizza

Red Curryof Trout

Twice Cooked Duck, Lychee Thai Red Curry

Makes 10 Pizzas Serves 10Serves 10

200g40ml30g85ml1kg10x400g300g50g200g200g100g

225g1.3ltr60ml300g400g200g35g35ml1.4kg3x1.5kg100g

2ltr250ml20ml1x4x1x1,4kg225g1.3ltr60ml300g3x400g35g35ml50g1.

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INGREDIENTS INGREDIENTSINGREDIENTS

METHOD METHOD

METHOD

KNORR Thai Red Curry PasteOilKNORR Coconut Milk PowderWater, warmPrawn, meat, grilledPizza base, pre-made, par cookedOnion, red, choppedPineapple, choppedBasil, ThaiCheese, mozzarellaBean sproutsCoriander, chopped

KNORR Coconut Milk PowderWater, warmOil, vegetableKNORR Thai Red Curry PasteSnake beans, choppedBamboo shoots, tinned, drainedSugar, palmFish sauceTrout, smoked, shreddedLime leaf, kaffirRice, steamedCoriander, leaves

Water, warmSoy, lightSoy, sweetLemongrass, stickStar aniseCassia barkDuck, breastKNORR Coconut Milk PowderWater, warmOil, vegetableKNORR Thai Red Curry PasteLime leaf, kaffirLychee, tinned, drainedSugar, whiteFish sauceCoriander, leavesWhisk: KNORR Thai Red Curry Paste, oil,

KNORR Coconut Milk Powder and water together. Cook: Grilled prawns and curry paste mix together.

Pour: Curry paste onto pizza bases, top with prawns, onion, pineapple, basil and sprinkle with cheese.

Cook: Until base is crisp.

Serve: Topped with bean sprouts and coriander.

Whisk: KNORR Coconut Milk Powder and water together. Cook: Oil and KNORR Thai Red Curry Paste in a wok, until paste looks split.Stir: Coconut milk into cooked paste.

Add: *Snake beans, bamboo shoots, sugar and fish sauce.Simmer for 10 minutes or until hot.

Add: Trout and lime leaves, to pot.Cook: Trout, until warmed through.

Serve curry with steamed rice and coriander leaves.

*They’re a similar texture to green beans, but can grow up to 30cm in length. Available all year round, snake beans are most commonly used in Asian dishes such as curries and stir fries.

Combine: Water, soy sauces, lemongrass, star anise and cassia bark together as master stock.Simmer: Duck breast in master stock.Remove: Duck, deep fry until golden and slice.

Whisk: KNORR Coconut Milk Powder and water together. Cook: Oil and KNORR Thai Red Curry Paste, in a large pot, until paste looks split.Stir: Coconut milk into paste.

Add: Duck and scrunched lime leaves, to pot.Cook: Duck, until warmed.Add: Lychee, sugar and fish sauce, simmer for 10 minutes or until hot.

Serve curry with coriander leaves.

Yellow CurryRecipes


Yellow Curry Beef,Potato, Peanuts

Baked Fish inBanana Leaf

Southern Yellow Prawn, Pineapple Curry BACK TO

RECIPERANGE

BACK TOYELLOW CURRY

RECIPES

Southern Yellow Prawn, Pineapple Curry

Yellow Curry Beef, Potato, Peanuts

Baked Fish inBanana Leaf

Serves 10 Serves 10Serves 10

225g1.3ltr60g300g300g1kg30g35ml35g500g

2kg20g400ml200g2x4x150g850ml300g800g3x35g35ml50g

30g85ml200g5x30g5x

100g300ml200ml60g

100g20g100g60g

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DRESSING

METHOD

METHOD

METHOD

KNORR Coconut Milk PowderWater, warmOilKNORR Thai Yellow Curry PastePineapple, roughly choppedPrawnsLime leaves, kaffirFish SauceSugar palmPak Choi

Beef, chuck, large diceKNORR Beef BoosterWater, hotPeanutsCassia barkStar aniseKNORR Coconut Milk PowderWater, warmKNORR Thai Yellow Curry PastePotatoes, baby, steamedLIme leaves, kaffirSugar, palmFish sauceShallots, fried

KNORR Coconut Milk PowderWater, warmKNORR Thai Yellow Curry PasteSnapper, whole (or red emperor), cleanedLime leaves, julienneBanana leaf, large, fresh, trimmed

KNORR Lime PowderWaterFish saucePalm sugar

Coriander, sprigsChilli, red, longBasil, ThaiEschallot, sliced

Whisk: KNORR Coconut Milk Powder and water together.

Cook: Oil and KNORR Thai Yellow Curry Paste in a wok, until paste looks split.Stir: Coconut milk into paste.Add: Pineapple, prawns and lime leaves, to wok.

Cook: Until prawns are translucent.Season: Curry with fish sauce and palm sugar.

Serve: With Pak Choi.

Cook: Beef in braising liquid of KNORR Beef Booster, water, peanuts, cassia bark and star anise for 2 hours.

Whisk: KNORR Coconut Milk Powder and warm water together.

Heat: Oil in a large pot and stir in KNORR Thai Yellow Curry Paste until paste looks split.Add: Prepared coconut milk, beef and braising liquid to pot.Add: Potato and lime leaves. Bring to the boil.

Season: Curry with sugar and fish sauce. Simmer for a further 15 minutes.

Serve: With rice and fried shallots.

Whisk: KNORR Coconut Milk Powder, water and together and KNORR Thai Yellow Curry Paste.

Cut: Slashes in fish flesh. Smear with KNORR Thai Yellow Curry Paste and coconut cream mix.

Wrap: Fish and lime leaves in banana leaf and secure with string or skewers at both ends.Cook: At 180˚C for about 30mins or until cooked through.

Whisk: KNORR Lime Powder and water together.Combine: Lime juice and remaining dressing ingredients together.

Cut: Open wrapped fish.Serve: Topped with coriander, chilli, shallot and basil. drizzle over dressing.

*Banana leaves are often used for garnishing and cooking, they add a nice fresh fragrance to your food. Buy them from your local grocer!


Silken TofuGreen Curry,Sweet Potato

Coconut Chicken Salad, Crisp Noodles, Herbs

Lamb ShankJungle Curry

Green CurryRecipes

BACK TORECIPERANGE

BACK TOGREEN CURRY

RECIPES

Lamb ShankJungle Curry

Coconut ChickenSalad, Crisp Noodles, Herbs

Silken Tofu GreenCurry, Sweet Potato

Serves 10

Serves 10

Serves 10

6ltr40g80g20g100g2x10x60g300g50ml35g10x100g200g200g50g

225g1.3ltr100g60g50ml6x30g80g40g10x400g150g80g150g3x400g150g

225g1.3ltr60g300g800g400g30g35ml35g200g50g

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INGREDIENTS

INGREDIENTS

INGREDIENTS

METHOD

METHOD

METHOD

Water, warmKNORR Garlic PureeGalangalGreen peppercorns, freshCoriander, rootLemongrass, stick, choppedLamb, shanks, char grilledOilKNORR Thai Green Curry PasteFish sauceSugar, palmLime leaves, kaffirEggplant, pea, pickedBeans, snakeBamboo shootsBasil, holy

KNORR Coconut Milk PowderWater, warmKNORR Thai Green Curry PasteSugar, palmFish sauceLime leaves, kaffirPeppercorns, whiteCoriander, rootKNORR Garlic PureeChicken, breastCrispy noodlesCoriander, pickedMint, roundBasil, ThaiChilli, red, longWombok, shreddedBaby leaf mix

KNORR Coconut PowderWater, warmOilKNORR Thai Green Curry PastePotato, sweet, diced, roastedTofu, firmLime leaves, kaffirFish sauceSugar, palmPak ChoiCoriander

Combine: Water, KNORR Garlic Puree, galangal, peppercorns, coriander and lemongrass in a large pot.

Braise: Shanks in prepared stock until meat is almost falling off the bone. Remove shanks from pot.

Combine: Oil and KNORR Thai Green Curry Paste. Cook until paste looks split.Add: stock and mix until combined.Stir in: Fish sauce, sugar, lime leaves and eggplant.Simmer: Curry sauce until eggplant is soft. Add beans and bamboo shoots and apply heat until cooked.

Serve: Shanks with jungle curry sauce and Thai basil.

Whisk: KNORR Coconut Milk Powder and water together. Mix: Prepared coconut milk with KNORR Thai Green Curry Paste, palm sugar, fish sauce, lime leaves, peppercorns, coriander root and KNORR Garlic Puree together.

Poach: Chicken breast in prepared coconut milk mixture.Remove: From heat and cool. Shred or slice chicken.Strain: Coconut milk mixture; reserve for dressing.

To make saladToss: noodles, coriander, mint, basil, chilli, wombok, leaf mix and chicken togher.

Serve: Drizzled with reserved coconut milk mixture.

Whisk: KNORR Coconut Powder and water together. Cook: Oil and KNORR Green Thai Curry Paste in a wok, until paste looks split.Stir: Coconut milk into paste.

Add: Potato, tofu and lime leaves, to wok.Cook: Tofu, until warmed through.

Season: Curry with fish sauce and palm sugar.

Add: Pak Choi; simmer until wilted.Serve with coriander.

*A pea eggplant is a very small eggplant. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or heat in the dish. Get them from your local Asian grocer!

Thai SweetChilli JamRecipes


Chicken, Holy Basil Stir Fry

Spicy Pulled Pork, Asian Slaw Burger

Sticky Chilli JamPork Ribs

BACK TORECIPERANGE

BACK TOCHILLI JAM

RECIPES

Chicken, HolyBasil Stir Fry

Sticky Chilli JamPork Ribs

Serves 10Serves 10

100ml8x1.25kg200g5g150g500g400g

2.5kg150g40g200ml500ml100ml20g1x10x5x

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INGREDIENTSINGREDIENTS

METHOD

METHOD

OilShallots, red, finely slicedChicken, thigh, slicedKNORR Thai Sweet Chilli JamLime leaves, kaffir, julienneBasil, Thai, choppedWombokSnakebeans

Pork, ribsKNORR Thai Sweet Chilli JamSugar, whiteSweet soyWaterOyster sauceShallots, red, slicedLemongrass, finely choppedChilli, red, small, slicedLimes, quartered

Heat: Oil in wok until smoking. Add Chicken and snake beans, stir fry until cooked through.

Add: KNORR Thai Sweet Chilli Jam and shallots to wok.

Add: Basil, wombok and, stir fry until wilted. Serve immediately with lime leaves as garnish

*Thai basil has a more pronounced licorice or anise flavour compared to the more common Mediterranean sweet basil.

*Holy basil is also known as Hot basil. There are two types of holy basil: white holy basil and red holy asil. Thais prefer red holy basil because it has a more exuberant flavor and fragrance than white; although both types have a peppery taste.

Rinse: Pork ribs and cut tiny slits in the meat.

Mix: KNORR Thai Sweet Chilli Jam and sugar. Spread over ribs.Marinate overnight.Whisk: Sweet soy, oyster sauce and water together. Cook: Ribs in soy mixture for about 1.5 hours. Remove ribs and set aside for char grilling.

Reduce: Soy braising liquid by 1/3 or until sticky.

Serve: Char grilled ribs with sticky sauce.Garnish: With shallots, lemongrass, chilli and lime.

Spicy Pulled Pork,Asian Slaw BurgerServes 10

10g2kg300ml140g100ml500ml6x2x1x

100g100g50g50g

10g30ml10g10ml

10x

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INGREDIENTS

FILLINGS

PULLED PORK

DRESSING

METHOD

SaltPork Shoulder, remove skinSoy, ThaiKNORR Thai Sweet Chilli JamOyster sauceWater, hotStar aniseCassia barkLemongrass, chopped

Wombok, shreddedCabbage, red, shreddedCarrot, shreddedOnion, spring, sliced

KNORR Lime PowderWaterSugar, palmFish sauce

Brioche buns, toasted

Rub: Salt into scored pork skin. Cook until crackled. Cut: Once cooked cut Into small bite sized pieces.

Pulled pork:Mix: 250ml soy, 80g KNORR Thai Sweet Chilli Jam, oyster sauce, water and star anise, cassia bark and lemongrass together.Pour: Sauce mix over pork in baking tray. Seal tightly with foil.Cook: For about 4 hours at 160˚C until deep brown in colour.Shred: Pork and pour cooking liquids back into shredded pork. Stir in remaining soy and KNORR Thai Sweet Chilli Jam.

Asian Slaw:Combine: wombok, cabbage, carrot and onion.

To make dressingWhisk: Water and KNORR Lime Powder together.Mix: Prepared lime juice, palm sugar and fish sauce together. Pour over coleslaw.

Construct in the following order: Bottom bun half, pulled pork, Asian slaw, crackling, top bun half.

LimePowderRecipes


Tuna Ceviche

Oyster Shots

Pineapple, Prawn,Cashew Salad

BACK TORECIPERANGE

BACK TOLIME POWDER

RECIPES

Pineapple, Prawn,Cashew Salad

OysterShots

TunaCeviche


500g100g500g100g50g100g100g2x

200g600ml60ml70g3x150g100g30x20g20g10g

400g1.2ltr120ml140g6x80g200g200g1.2kg

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METHOD

METHODMETHOD

Prawns, peeledKNORR Thai Sweet Chilli JamPineapple, choppedCucumber, ribbonedEshallots, slicedBasil, Thai, tornCoriander, pickedChilli, red, sliced

KNORR Lime PowderWaterFish sauceSugar, palm, gratedChilli, red, slicedCoriander leaf and stem, choppedEschallot, dicedOysters, shuckedCoriander, microShallots, friedLime leaves, julienned

KNORR Lime PowderWaterFIsh sauceSugar, palm, gratedChilli, red, fine slicedCoriander, leaf, stem, choppedOnion, red, dicedTomato, cherryTuna, dicedExtra coriander, to garnish

Combine: Prawns in KNORR Thai Sweet Chilli Jam and wok fry.

Toss: Pineapple, cucumber, eshallots, basil, coriander, chilli, coconut and together.

Whisk: KNORR Lime Powder and water together.Combine: Fish sauce, soy sauce, sugar, KNORR Thai Chilli Jam together with lime juice. Mix well until sugar is dissolved.

To put salad together: Add prawns to salad, pour over dressing. Toss well to combine.Add: Coconut and cashews; reserve some for garnishing.

Mix: KNORR Lime Powder and water together.

Combine: Fish sauce, sugar, chilli, coriander and eschallot with the lime juice.

Place: Oysters in shot glasses, top with prepared mixture.

Garnish: With micro coriander, shallots and lime leaves.

Whisk: KNORR Lime Powder and water together.Mix: Prepared lime juice, fish sauce, sugar, chilli, coriander and onion together.

Pour: Lime juice mixture over fish and place in cool room for 1 hour.

Toss: Fish mixture with tomatoes and place into a large bowl.Garnish: With julienned lime leaves and extra coriander.

75g225ml25ml10ml25g25g

50g100g

DRESSINGKNORR Lime PowderWaterFish sauceSoy sauceSugar, palm, gratedKNORR Thai Sweet Chilli Jam

Coconut, young, shreddedCashews, roasted, chopped

*Ceviche typically made from fresh raw fish cured in citrus juices, such as lemon or lime. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

Coconut Milk PowderRecipes


Tom YumSoup

Smoked Chicken,Wing bean Salad

Fried Sweet Potato,Peanut Dipping Sauce

BACK TORECIPERANGE

Fried Sweet Potato, Peanut Dipping Sauce

Smoked Chicken,Wing Bean Salad

Tom YumSoup


3ltr75g200g100g20g2x10g6x350g1.2kg80ml2x50g

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INGREDIENTS INGREDIENTS

METHOD

METHOD

METHOD

Water, warmKNORR Coconut Milk PowderNoodles, riceKNORR Thai Sweet Chilli JamKNORR Lime PowderLemongrass, stalkKNORR Ginger PureeLime leavesGai lan, trimmed, choppedChicken, breastFish SauceChilli, red, longCoriander

For the sauceWhisk: Water and KNORR Coconut Milk Powder together.Whisk: KNORR Lime Powder and water together.Mix: All remaining ingredients together with prepared coconut milk and lime juice.

Deep fry: Sweet potato.

Serve: Chips with peanut dipping sauce.

For the saladToss: All ingredients together.

To make the dressingWhisk: Water and KNORR Coconut Milk Powder together.Whisk: KNORR Lime Powder and water together.Mix: All remaining ingredients together with prepared coconut milk and lime juice.

Serve: Salad drizzled with dressing.

Whisk: Water and KNORR Coconut Milk Powder together.Soak: Rice noodles in hot water until soft. Drain.

Boil: Prepared coconut, KNORR Thai Sweet Chilli Jam and KNORR Lime Powder together.Add: Lemongrass, KNORR Ginger Puree and lime leaves. Bring to simmer.

Stir: In chicken and fish sauce. Simmer until chicken is cooked. Add: gai lan Remove from heat.

Divide: Noodles in bowls, spoon over soup.Garnish: With chilli and coriander.

185.75g52ml

1.5kg

6.25g18.75ml200g20ml20ml20ml5g50g1x

PEANUT DIPPING SAUCEKNORR Coconut Milk PowderWater

Sweet potato, peeled, cut into long strips

KNORR Lime PowderWaterPeanut butter, crunchyWaterSoy sauce, darkFish sauceKNORR Ginger PureeCoriander, choppedChilli, red, chopped

BACK TOCOCONUT MILK

RECIPES

*A favourite in Thailand and South East Asia. Serve as a light vegetarian meal or a share plate.

INGREDIENTS

185g52ml6g18ml5g10g20ml

1.5kg200g100g100g70g2x100g20g

DRESSING

SALAD

KNORR Coconut Milk PowderWaterKNORR Lime PowderWaterSugar, palmKNORR Thai Sweet Chilli JamFish sauce

Chicken, smoked, shreddedPapayaCoriander, leavesThai Basil, leavesEschallots, slicedChilli, red, large, slicedWing beans, sliced, blanchedLime leaf, julienne

* The wing bean has been called the “one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and roots) are also edible.

Coconut Milk & LimePowder Desserts


Coconut Custard

Coconut Pannacotta with Champagne Lime Jelly and Persian Floss

Lime, CoconutCheesecake

Sticky Rice and Pineapple

Cherry RipeChocolate Mousse

BACK TORECIPERANGE

CoconutCustard

Sticky Rice and Pineapple

Coconut Pannacotta withChampagne Lime Jelly & Persian FlossServes 10 Serves 10

Serves 10

75g425ml620ml170g

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INGREDIENTS

METHOD METHOD

METHOD

KNORR Coconut Milk PowderWaterCreamCARTE D’OR Pannacotta Dessert Mix

Cook: Sugar and water over low heat until caramel forms.Pour: Sugar mixture evenly among serving moulds. Set aside for 5 minutes or until set.Whisk: Water and KNORR Coconut Milk Powder together.

Combine: CARTE D’OR Crème Brûlée/Caramel Dessert Mix with ½ the quantity of coconut milk. Mix well. Bring: Remaining coconut milk to the boil.

Mix: Prepared dessert mixture with the boiled milk. Return to the boil and simmer for 2 minutes, stirring continuously.

Fill: Serving mould with Crème Caramel mixture.Refrigerate: For at least 2 hours.

To serve: Turn out into a bowl.Garnish: With flowers.

Soak: Rice over night.Next day: Drain, rinse and steam until tender.

Whisk: Water and KNORR Coconut Milk Powder together.

Stir: Prepared coconut milk with sugar and salt, until dissolved.

Pour: ¾ of the Coconut milk mixture over cooked rice.Stir: To coat thoroughly.

Serve: pour over the reminder of the coconut milk mix, sprinkled with toasted sesame seeds.


Boil: Prepared coconut milk. Remove from heat.Stir: In CARTE D’OR Pannacotta Dessert Mix and cream.Mix: Until combined. Pour: Mixture into serving glasses and refrigerate until set.

Whisk: KNORR Lime Powder and half the champagne together.Bring to the boil.Remove: Lime mixture from heat.Stir: In CARTE D’OR Pannacotta Dessert Mix and mix well until combined. Allow to cool and add remaining champagne.Cool: Pour over set pannacottas.

To serve: Garnish with Persian floss.

INGREDIENTS

BACK TODESSERTRECIPES

160g50ml135g150g850ml

INGREDIENTSSugar, casterWaterCARTE D’OR Crème Brûlée/Caramel Dessert MixKNORR Coconut Milk PowderWaterGarnish with flower

5g760ml200g

100g

LIME JELLYKNORR Lime PowderChampagneCARTE D’OR Pannacotta Dessert Mix

Persian floss*

*Persian floss can be found at specialty confectionary stores.

500g425ml75g500g30g20g

RiceWaterKNORR Coconut Milk PowderSugar, casterSaltSesame seeds, toasted

*The one Thai dessert everyone knows and loves!

Lime, CoconutCheesecake

Cherry RipeChocolate Mousse

Serves 10 Serves 10

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METHOD

METHOD

Grind: Biscuits into coarse crumbs.Add: Melted butter and combine well. Press: Biscuit mix into a large tray.

Whisk: Water and KNORR Coconut Milk Powder together.Boil: Prepared coconut milk. Remove from heat.

Add: CARTE D’OR Pannacotta Dessert Mix, cream cheese and stir in KNORR Lime Powder; mix well. Pour: Cheesecake mixture over biscuit crumbs and refrigerate to set.

To make sauceWhisk: KNORR Lime Powder and water together.Heat: Sugar and water until caramel in colour.Remove: From heat and stir in prepared lime juice.

To serve: Cut, then drizzle with lime caramel sauce; garnish with micro coriander.


To make moussePlace: Milk, KNORR Coconut Milk Powder and CARTE D’OR Chocolate Mousse Dessert Mix into a mixing bowl.Beat: for 5 minutesPour: In to a baking tray, 2 cm thick and freeze until set.

To make coulisBoil: Reserved cherry water and sugar until thick consistency. Stir: In KNORR Lime Powder.Pour: Coulis over cherries, store for use.

Cut: Frozen mousse into squares. Place on top of cherries with some syrup.To serve: Sprinkle plate with freeze dried raspberries and combined chocolate and coconut.

INGREDIENTS

BACK TODESSERTRECIPES

250g125g424ml150g100g500g50g150g100ml10g30ml50g

INGREDIENTSBiscuits, niceButter, meltedWaterKNORR Coconut Milk PowderCARTE D’OR Pannacotta Dessert MixCream cheeseKNORR Lime PowderSugar, palmWaterKNORR Lime PowderWaterCoriander, micro

350ml53g220g600g200g2g100g50g100g

MilkKNORR Coconut Milk PowderCARTE D’OR Chocolate Mousse Dessert MixCherries, tinned, pitted, drained, reserve cherry waterSugar, casterKNORR Lime PowderCoconut, shredded, toastedChocolate, dark, gratedRaspberries, freeze dried

*Micro coriander leaves can be brought from your local grocer.

Daiquiri

Cosmopolitan

Mojito

Margarita

LimebasedCocktails

You can easily use KNORR Lime Powder to replace fresh limes in your lime based cocktails.

BACK TORECIPERANGE

Cranberry Mint Ice Tea

Mint, Basil, Cucumber & Lime Fizz

Virgin Mai Tai

FrostyRaspberry

LimebasedMocktails

You can easily use KNORR Lime Powder to create delicious lime based mocktails.

BACK TORECIPERANGE

For further information on the Unilever Food Solutions range of products, contact your local sales representative or phone:

AUSTRALIA1800 888 695

NEW ZEALAND0800 449 221

Discover the authentic flavours of Thailand...BACK TO GREEN CURRY RECIPES Lamb Shank Jungle Curry...

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Transcript of Discover the authentic flavours of Thailand...BACK TO GREEN CURRY RECIPES Lamb Shank Jungle Curry...