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

Prawns, garlic, coriander, turmeric, chilli, rice bran oil, coconut milk, fish sauce, brown sugar, lemongrass, galangal, kaffir lime leaves, lime juice, sriracha (chilli sauce)

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	2883.1kj	5766.2kj
PROTEIN	47.4g	94.8g
FAT TOTAL	48.7g	97.5g
- SATURATED	38.8g	77.7g
CARBS	14.3g	28.6g
- SUGARS	10.8g	21.6g
SODIUM	1439.3mg	2878.7mg

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.

PREP, COOK AND SERVE

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

Please note: This product contains raw prawns and should be fully cooked before consumption.

Defrost fully, then empty into a saucepan and place over a gentle heat, stirring occasionally, until the sauce is piping hot (70C) and the prawns are just cooked and opaque. DO NOT OVERCOOK THE PRAWNS OR THEY WILL BECOME DRY AND MISERABLE!!