Monkfish (FISH), king prawns (CRUSTACEAN), sweet potato, carrot, red onion, broccoli, green beans, pak choi, rapeseed oil, salt, pepper. Sauce - onions, spinach, lemongrass, ginger, chilli, lime zest, lime juice, sweet chilli sauce- (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), garlic, coriander, pepper, gluten free SOY sauce (Water, Soybeans, Salt, Spirit Vinegar), Thai green curry paste – (green chilli 45%, salt, garlic, galangal, lemongrass, shallot, kaffir lime peel, coriander, pepper, cumin, yeast extract, citric acid), peanut butter (NUTS) - (Roasted Peanuts (87%), Rapeseed Oil, Certified Sustainable Palm Oil, Sugar, Salt), coconut milk – (Coconut Extract (65%), Water, Stabiliser: Guar Gum (allergens highlighted).
Monkfish & King Prawn Curry
Thai style green coconut & peanut curry with Asian vegetables.
Preheat oven to 180 deg C, remove film lid and place container onto a baking sheet and bake for 15-20 minutes until sauce is bubbling hot. Then simply plate, serve and enjoy!
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.
FISH, CRUSTACEANS, NUTS, SOY