Thai Red Vegetable Curry [1.2 kg / Serves 4-5]


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Thailand's classic coconut curry with red chilli, lemongrass, galangal and lime leaves with bamboo shoots, green beans and butternut.

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


Coconut Milk, Bamboo Shoots (13.5%), Water, Green Beans (11.3%), Butternut Squash (11.3%), Red Curry Paste (Dried Red Chilli, Garlic, Lemongrass, Galangal, Shallot, Salt, Spices (Coriander Seed, Cumin), Sugar, Fresh Coriander, Kaffir Lime Peel) (9.6%), Onion (6.8%), Rapeseed Oil, Palm Sugar (Palm Sugar, Preservative (Sodium MeatbiSULPHITE:E223)), Garlic Puree, Ginger Puree, Red Chilli Puree, Salt, Vegan Chicken Flavour Stock (Yeast Extracts, Chicory Extract, Salt, Sunflower Oil, Carrot Extract, Onion Powder, Tomato Powder), Potato Starch, Lime Leaves.


Nutritional information calculated per 100g using Nutrics Software

Energy (kcal/kJ) 113 kcal/ 470 kJ
Fat (total) 8.4 g
Fat (saturated) 4.6 g
Carbohydrate 7.9 g
Sugar 4.9 g
Fibre 2.2 g
Protein 1.6 g
Salt 1.5 g


Allergy Advice

For allergens see ingredients in UPPERCASE
Processed in a facility that handles all allergens

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


Primary Packaging: Polyethylene Pouch – Non-Recyclable

Secondary Packaging: Cardboard Box – Recyclable

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