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Thai Red Vegetable Curry (Serves 1)

Thai Red Vegetable Curry (Serves 1)

£7.50Price

ONLY AVAILABLE IN STORE

 

Our sizzling Thai red curry packs a punch with silky roasted aubergines, sugar snaps and kaffir lime, which we bubble away in a sauce of coconut milk, Thai basil and spices. Best served with basmati rice (and probably a cold beer too)

 

INGREDIENTS: Coconut Milk, New Potatoes, Sugar Snap Peas (10%), Red Pepper, Ravaya Aubergine (8%), Onion, Water Chestnuts, Red Curry Paste (Dried Red Chillies (21%), Garlic, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime Peel, Spices (Coriander Seeds, Cumin Powder)), Rapeseed Oil, Jaggery, Vegan Fish Sauce (Soy, Water, Salt) [SOYA], Cornflour, Thai Basil, Kaffir Lime Leaves.

 

Cooking Instructions

 

For 1

BEST COOKED IN THE OVEN FROM FROZEN

Preheat oven to Fan 180 ºC / Electric 200 ºC / Gas 6. Remove outer sleeve and pierce film. Place on a baking tray and position in the centre of the oven. Cook for 35 - 40  mins. Leave to stand for 2 minutes. Stir well before serving.

MICROWAVE

Remove sleeve and pierce film. Heat on full power. 850W. Heat for 4 mins.

Leave to stand for 2 minutes and stir well before serving.

CAUTION: Steam may be released when removing the film lid.  

Pre-order for collection in Store only
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