Lemongrass, Coconut and Turmeric Curry of Prawns

HERE'S HOW WE MAKE IT

We make a fresh curry paste of coriander, garlic, turmeric and chilli. We cook it till aromatic and then flavour it with lemongrass, galangal and coconut milk before finishing with lime juice and a bit of additional heat with chilli sauce.

The idea is that you defrost and heat the curry and the prawns will cook only once, as the curry comes up to heat. We just hate twice-cooked seafood!

INGREDIENTS

Coconut milk (coconut extract, water), prawns (prawns, mineral salt (E451), water), lime juice (lime juice 99.96%, potassium sorbate), fish sauce (anchovy extract 77%, salt, sugar), galangal, garlic, rice bran oil, fresh coriander, sugar, lemongrass, turmeric, sriracha (chilli, sugar, salt, garlic, acetic acid, potassium sorbate, sodium bisulfite, xanthan gum), birds eye chilli, kaffir lime leaves

ALLERGENS

CONTAINS:

Shellfish, Fish, Sulphites .

MAY CONTAIN TRACES OF:

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

PLEASE NOTE:

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

NUTRITION

	Per 100g	Small	Large
ENERGY	728kJ	3240kJ	6480kJ
PROTEIN	10.8g	48.2g	96.5g
FAT TOTAL	13.5g	59.9g	120g
- SATURATED	10.9g	48.3g	96.6g
CARBS	4.4g	19.6g	32.3g
- SUGARS	1.1g	5.1g	10.2g
SODIUM	367mg	1633mg	3266mg

SIZES

Small:

Serves one (hungry!) to two adults with accompaniments

Large:

Serves two (hungry!) to three adults with accompaniments

GOES WITH

Add blanched green vegetables (snow peas, Chinese broccoli and/or baby spinach) if wished and serve with steamed jasmine or coconut rice, or noodles and lime cheeks for squeezing.

LOW CARB/THINNER DINNER: serve with some zoodles or cauliflower rice.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw prawns and should be cooked before consumption.

Defrost fully, then empty into a saucepan and place over a gentle heat, stirring occasionally, until the sauce is piping hot and the prawns are just cooked and opaque. Take care not to overcook the prawns as they will become dry.

This is a saucy curry, so add some Asian greens such as Bok choy and/or sliced Chinese cabbage and cook together with the prawns.