Chunks of sustainable cod, aubergine, bamboo shoots, green beans and red peppers cooked in a fragrant Thai yellow curry sauce, served with jasmine rice.

  • Chef Cooked
  • No Artificial Additives
  • Sustainably Caught Fish
  • Serves 1
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Description

Curry might have originated in India but as curry moved East, each country, with their unique local ingredients, made it their own with a wide range of colours and flavours. Thailand in particular celebrates its colourful curries with red, green and it's least known, yellow! Based on their unique curry pastes, green curry stands out as the hottest yet the sweetest, while red curry is milder but the most savoury. We thought yellow curry deserved more of a platform with its mildly spicy, delightfully fragrant sauce infused with turmeric, Thai basil, galangal, lime leaves, lemongrass and other roasted spices. White fish is a popular main ingredient, the delicately fragrant quality of the sauce drawing out its subtle flavour.

Ingredients

Ingredients

Steamed Jasmine Rice (40%) (Water, Jasmine Rice, Lime Leaf, Salt), Coconut Milk (Coconut Extract, Water), Cod (Fish) (18%), Water, Aubergine (4%), Red Pepper (3%), Green Bean (3%), Bamboo Shoot (3%), Rapeseed Oil, Yellow Curry Paste (Shallot, Curry Powder (Turmeric, Cinnamon, Coriander Seed, Clove, Fennel, Cardamom) Lemongrass, Garlic, Salt, Dried Chilli, Galangal, Ginger, Clove, Turmeric), Brown Sugar, Barley Malt Vinegar, Coriander, Basil, Salt, Corn flour, Lemongrass, Lime Leaf, Cumin Powder, Coriander Powder, Kashmiri Chilli Powder & Turmeric.

Allergen & Safety

Contains Fish, & Barley

May also contain nuts & sesame

Caution: although every effort is made to remove bones small bone fragments may remain

Nutrition

476kcal per serving Fat 17.6g of which saturates 11.6g Carbohydrates 54g of which sugars 8.4g Fibre 4g Protein 22.8g Salt 3.1g

Cooking Instructions

Cook from frozen

Microwave: Remove sleeve & pierce film lid. Place on a microwaveable plate.

Cook on full power 900W 6 mins, 800W 6mins. Peel back film lid and add 2 tbsp of water to rice, stir both sections and cook 900W 2 1/2 mins, 800W 3mins. Allow to stand for 1 min before serving.

Oven: Preheat oven to 220°C / Fan 200°C / gas mark 7. Remove sleeve & pierce film lid.

Place on a baking tray on the middle shelf and heat for 25mins. Peel back film lid, add 2tbsp of water to rice, stir both sections, recover and cook a further 15-20mins. Allow to stand for 1min before serving.

Storage

Keep frozen -18°C Do not refreeze once thawed


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