Thai Red Vegetable Curry (Serves 1)
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.