Thai red curry of prawns with Chinese broccoli & bamboo shoots
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.
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.
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.