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Glico - Medium Curry Sauce

Glico - Medium Curry Sauce, 220 Gram

$6.99
$3.18/100g

Description

Japanese hot curry sauce from Glico. Easy to make a wonderfully warm/thick comforting curry.
Product Number: 00073141560054

Often bought with

Blue Dragon - Thai Red Curry PasteBlue Dragon - Thai Red Curry Paste, 270 Millilitre$8.29
Kikkoman - Sweet Soy Sauce - For RiceKikkoman - Sweet Soy Sauce - For Rice, 296 Millilitre$9.99
Sunrise - Blue Label Tofu SoftSunrise - Blue Label Tofu Soft, 300 Gram$1.99
Sunrise - Red Label Medium Firm TofuSunrise - Red Label Medium Firm Tofu, 454 Gram$3.29
ASIAN FAMILY - Rice VermicelliASIAN FAMILY - Rice Vermicelli, 250 Gram$3.99
Kokuho Rose - California Supreme White RiceKokuho Rose - California Supreme White Rice, 1 Kilogram$9.99
Cabbage - Sui Choy, FreshCabbage - Sui Choy, Fresh, 1.48 Kilogram$11.35 avg/ea
Glico - Hot Curry SauceGlico - Hot Curry Sauce, 220 Gram$6.99

Description

Japanese hot curry sauce from Glico. Easy to make a wonderfully warm/thick comforting curry.
Product Number: 00073141560054

Often bought with

Blue Dragon - Thai Red Curry PasteBlue Dragon - Thai Red Curry Paste, 270 Millilitre$8.29
Kikkoman - Sweet Soy Sauce - For RiceKikkoman - Sweet Soy Sauce - For Rice, 296 Millilitre$9.99
Sunrise - Blue Label Tofu SoftSunrise - Blue Label Tofu Soft, 300 Gram$1.99
Sunrise - Red Label Medium Firm TofuSunrise - Red Label Medium Firm Tofu, 454 Gram$3.29
ASIAN FAMILY - Rice VermicelliASIAN FAMILY - Rice Vermicelli, 250 Gram$3.99
Kokuho Rose - California Supreme White RiceKokuho Rose - California Supreme White Rice, 1 Kilogram$9.99
Cabbage - Sui Choy, FreshCabbage - Sui Choy, Fresh, 1.48 Kilogram$11.35 avg/ea
Glico - Hot Curry SauceGlico - Hot Curry Sauce, 220 Gram$6.99

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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