200°C · 30 minAllergens
Gluten
SojaThai Red Curry
This red curry, packed with crunchy vegetables and noodles, is delightfully spicy and truly Thai. We make the curry paste ourselves from ingredients like red chillies, fresh ginger, lemongrass, and white peppercorns. First, we sauté the curry paste, then create the sauce with coconut milk and lime juice, making it both spicy and refreshing. Finally, we add fresh tofu, chunks of tomato, roasted red pepper, and pak choi, ensuring the vegetables remain crisp. You enjoy this hearty red curry with noodles and a garnish of crunchy peanuts. 100% plant-based (vegan).
Thai Red Curry
Tofu, red pepper, tomato, white onion, pak choi, spring onion, red chilli, garlic, lime juice, fresh lemongrass, ginger, coriander, galangal, mint and Thai basil, cardamom, cumin seeds, coriander seeds, lime leaf, peanuts, wheat noodles, gluten-free soy sauce, tomato purée, coconut milk, coconut cream, palm sugar, potato starch, sunflower oil.
Allergens: gluten, pinda, soja.
Microwave
Heat the red curry with noodles loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the peanuts (cold).
Oven — 200°C, 30 minMarleen's choice
Preheat the red curry with noodles covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the peanuts (cold). Disposable containers cannot go in the oven, transfer to an oven dish.