Thai Red Curry of Prawns with Chinese Broccoli & Bamboo Shoots

HERE'S HOW WE MAKE IT

We make a curry paste flavoured with star anise, galangal, coriander, lime, lemongrass, and chilli. The paste is then cooked until fragrant before adding coconut cream, stock and fish sauce. The dish is then finished with bamboo shoots and Chinese broccoli and plenty of Thai basil. Once chilled, we'll fold in fresh prawns and snap freeze the lot, so that the curry stays completely fresh and the prawns are only ever cooked once.

INGREDIENTS

Prawns, star anise, cumin, chilli, fresh and ground coriander, onion, lime, lemongrass, galangal, pepper, garlic, chilli, Chinese broccoli, bamboo shoots, shrimp paste, paprika, salt, rice bran oil, brown sugar, fish sauce, coconut cream, Thai basil, vegetable stock (Massel), kaffir lime leaves.

ALLERGENS

CONTAINS:

Shellfish, Fish.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL	LARGE
ENERGY	4306kj	8612kj
PROTEIN	55.8g	111.6g
FAT TOTAL	70.9g	141.8g
- SATURATED	55.6g	111.2g
CARBS	40.9g	81.8g
- SUGARS	31.4g	62.8g
SODIUM	3131mg	6262mg

SIZES

Small:

serves 1 (hungry!) – 2 adults with steamed rice or noodles

Large:

Serves three to four adults with steamed rice or noodles

GOES WITH

Serve sprinkled with coriander or Thai basil with Asian greens or steamed jasmine or coconut rice.

LOWER CARB: Serve over cauliflower "rice" or shirataki noodles.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

PLEASE NOTE: This product contains raw seafood and should be fully cooked before consumption.

Defrost fully before heating gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot and the prawns opaque and just cooked. Serve, scattered with extra Thai basil or coriander, with steamed rice or noodles and stir-fried Asian greens on the side.