Green Thai Vegetable Curry (Serves 1)

9.00 

Aromatic, creamy mild curry with beancurd sticks, peppers, green beans and baby sweetcorn.

COOK product link

Ingredients

Coconut Milk, Yellow Peppers (13%), Green Peppers (13%), Red Peppers (12%), Water, Beancurd Stick (7%) [Soya], Baby Sweetcorn (5%), Green Beans (5%), Demerara Sugar, Creamed Coconut [Sulphites], Lime Leaf, Lemongrass Puree [Sulphites], Thai Green Curry Paste, Tamarind Paste, Rapeseed Oil, Cornflour, Salt, Coriander, Tamari [Soya], Ginger Puree.

Thai Green Curry Paste contains: Green Chilli, Onion, Garlic, Lemongrass, Salt, Galangal, Kaffir Lime Leaves, Spices. Tamari contains: Whole Soy Beans, Water, Sea Salt, Alcohol, Koji Seed (Aspergillus Oryzae). Beancurd Sticks contain: Soya Bean, Water, Stabilizer: Sodium Phosphate. Lemongrass Puree contains: Lemongrass, Lemon Juice, Salt. Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Made in our kitchen in Kent, using ingredients of varied origin.

Cooking Instructions

SERVES 1

MICROWAVE:
Remove sleeve, pierce film. Cook on full power.
850W
3 mins > stir gently & re-cover > 2 mins
Allow to stand for 2 mins before serving.

OVEN:
Preheat oven. Remove sleeve, pierce film. Place on a baking tray in the centre of the oven.

OVEN SETTINGS
Fan 170°C, Electric 190°C, Gas Mark 5.
30-35 mins
Allow to stand for 2 mins before serving.

DEFROST INSTRUCTIONS:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir, 1 min.

EXTRA WARNINGS:
Steam may be released when removing film lid.