Thai Red Vegetable Curry

A sweet and creamy Thai Red curry with aubergine, red peppers, green beans and bamboo shoots.

Traditionally served with sticky rice, spring onion and lime, but would be equally delicious with a fresh leaf, carrot and cucumber salad for a lighter option.

Ingredients

Coconut Milk, Water, Red Pepper (11.6%), Aubergine (10.5%), Green Beans (7%), Red Curry Paste (Dried Red Chilli, Garlic, Lemongrass, Galangal, Shallot, Salt, Spices (Coriander Seed, Cumin), Sugar, Fresh Coriander, Kaffir Lime Peel) (4.1), Palm Sugar (Palm Sugar, Preservative (Sodium MeatbiSULPHITE:E223), Bamboo Shoots (3.5%), Rapeseed Oil, Shallot (1.4%), Galangal Puree, Lemongrass, Thai Basil, Cornflour, Red Chilli Puree, Sweet Paprika, Salt, Vegan Chicken Flavour Stock (Yeast Extracts, Chicory Extract, Salt, Sunflower Oil, Carrot Extract, Onion Powder, Tomato Powder), Lime Leaves.

Nutritional

Nutritional information calculated per 100g using Nutrics Software

Allergy Caution

Allergens in UPPERCASE. Processed in facility that handles other allergens (Celery Barley Oats Rye Wheat Eggs Fish Milk Molluscs Mustard Peanuts Sesame Soya).

Storage Instruction 

Store in freezer (<-18 ᵒC)

Preparation & Heating Instructions

Defrost product prior to cooking. Once defrosted, keep refrigerated and eat within 48 hours. Do not refreeze once defrosted.

Once defrosted, pour product into a saucepan. Bring to a simmer over low heat, stirring occasionally until piping hot. Serve immediately.

Country of Origin

Produced in the UK

Packed in the UK

Packaging

Primary Packaging: Polyethylene Pouch – Non-Recyclable

Secondary Packaging: Cardboard Box – Recyclable