King Prawn Thai Red Curry

Add the curry paste and bashed lemongrass stalk and cook for a couple of minutes. Water creamed coconut 65 coconut milk 5 sugar modified maize starch sliced red peppers 2 onion rapeseed oil salt concentrated tomato paste garlic.


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2 ½ tbsp Thai red curry paste 1 vegetable stock cube 400 ml can coconut milk 2 tsp fish sauce 100 g rice noodles 2 limes juice of 1 the other halved 150 g cooked king prawns.

King prawn thai red curry. Add the onion peppers carrots and tomato. Simmer gently for a few minutes taking care not to overcook the prawns or they will become toughTop with desired garnish and serve with Thai jasmine rice. 4 1 teaspoon fish sauce 1 tablespoon soy sauce 1 tablespoon tomato puree 250g king prawns 200g tenderstem broccoli 1 lime juiced 1 400ml tin coconut milk.

Cover turn the heat to medium and cook for 5 minutes. 280g of ready to cook Thai Red Curry Sauce. Place the curry paste in a lidded non-stick wok or large deep frying pan and gradually whisk in the stock and coconut milk until well combined.

Turn on the heat bring to the boil then turn the heat to low and simmer for 2 minutes. Celery Soya Crustaceans Eggs Fish Cereal Gluten Lupin Milk Molluscs Mustard Nuts Peanuts Sesame Sulphur Dioxide. Stir through adding the remainder of the coconut milk if needed.

Add the defrosted prawns and sliced red chillies. Add the pumpkin or butternut squash cubes to the pan along with 200ml of the coconut milk.


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