200°C · 15-30 minAllergens
Schaaldieren
Soja
VisThai Red Curry with Prawns
Deliciously spicy and truly Thai, this red curry with prawns is a delight. I make the curry paste from red chillies, fresh ginger, lemongrass, and galangal root. First, I sauté these ingredients and then create the curry sauce with coconut milk and lime juice, making it both spicy and refreshing. At the end, I add chunks of tomato, roasted red pepper, and bok choy, keeping the vegetables crisp. The prawns are marinated and then quickly sautéed over high heat, ensuring they remain tender and full of flavour. You enjoy this richly filled red curry with fluffy wholegrain rice.
Prawns, red pepper, vine tomato, white onion, bok choy, spring onion, bean sprouts, garlic, red chilli, lime juice, fresh lemongrass, ginger, coriander, galangal root, mint, and Thai basil, chilli powder, ginger, cardamom, cumin seeds, coriander seeds, turmeric, lime leaf, basmati rice, brown rice, gluten-free soy sauce, tomato purée, fish sauce, coconut milk, coconut cream, palm sugar, potato starch, sunflower oil, pepper, and salt.
Allergens: schaaldieren, soja, vis.
Microwave
Heat the red curry with prawns and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the red curry with prawns and the 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, so transfer to an oven dish.
Average weight: 540 g
