A traditional slightly spicy Thai style curry with red chillies, great with pork or chicken.

Tasty Tips

Delicious warmed through and poured over Pollock or Cod.

Fry diced chicken and pour over sauce. Simmer then add a handful of flaked almonds before serving.

Flash fry thin strips of Rump or Sirloin Steak with baby corn and green pepper slices. Pour over sauce and heat through.



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Water, Onion, Coconut (15%), Red Pepper (15%), Spirit Vinegar, Ginger (4%), Sugar, Garlic, Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Red Chilli Puree (2%), Coriander, Soy Sauce [Water, Soya Bean, Wheat, Salt, Alcohol], Lemongrass, Sunflower Oil, Kaffir Lime Leaf, Ground Mixed Spices, Lime Comminute, Basil, Dried Crushed Chilli (0.3%), Salt, Tamarind Extract, Cornflour.
Suitable for vegetarians.

Allergy advice: For allergens including cereals containing gluten, see ingredients in bold.

Prepared in premises where mustard, egg, milk and sulphites are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 497
Energy (kcal) 118
Fat (g) 8.9
of which saturates (g) 6.5
Carbohydrate (g) 8
of which Sugars (g) 6
Protein (g) 1.7
Salt (g) 0.3

Keep refrigerated and consume within 2 days.

300g ℮

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