Thai Curry with Prawns

This mildly spicy green curry is made with fresh coriander, ginger, turmeric, lemongrass, and coconut milk. The prawns are quickly sautéed with garlic and red chilli and added at the last moment to keep them juicy. Served with crunchy green vegetables, mixed with steamed basmati rice and brown rice.

Prawns, broccoli, green beans, bean sprouts, sugar snap peas, white onion, garlic, red chilli, fresh lemongrass, turmeric, ginger, coriander, lime leaf, Thai basil, cumin seeds, coriander seeds, basmati rice, brown rice, fish sauce, coconut milk, coconut cream, palm sugar, rice vinegar, pepper and salt, sunflower oil.

Allergens: schaaldieren, vis.

MicrowaveMarleen's choice

Heat the fish curry and vegetables with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the fish curry and vegetables with rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy107,27 kcal

Fat3,93 g

of which saturated2,13 g

Carbohydrates10,37 g

Dietary fibre1,73 g

Protein6,39 g

Salt0,59 g

Average weight: 540 g

On the menu in 3 weeks

Sunday 25 October

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