PENANG CURRY WITH CREAMY COCONUT SAUCE
Our take on the amazing Penang Curry transports you to the Far East with a creamy, punchy dish packed full of veg. Cauliflower, Green Beans, Mangetout and Peppers in a Coconut sauce all kissed with lemongrass, galangal and Kaffir lime leaves. We think our Penang Curry is the gamechanging Fakeaway! So ditch the dull Dopiaza and tired Tikki Masala and let flavor run riot!
INGREDIENTS: coconut milk (45%) [coconut, water], cauliflower (13%), green beans (13%), mangetout (7%), red peppers (6%), yellow peppers (6%), red curry paste [red chilli (25%), galangal, salt, garlic, lemongrass, coriander, shallots, kaffir lime, cumin, pepper, yeast extract, antioxidant (E330)], demerara sugar, lemongrass puree, water, modified maize starch, kaffir lime leaves.
COOKING GUIDELINES: For best results cook from frozen
MICROWAVE: (900W) Remove cardboard carton, pierce film lid & place product on a microwavable plate & cook on full power for 4 minutes. Carefully peel back film lid, stir & cook on full power for a further 2 minutes. Leave to stand & stir before serving.
OVEN BAKE INSTRUCTIONS: Fan assisted oven: This tray is suitable for oven cooking. Preheat oven to 200°C (220°C non-fan). Pierce film lid. Place the product on a baking tray and cook for 30-35 minutes. Stir thoroughly before serving. All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.
STORAGE: Keep frozen at -18°C or below. Do not refreeze if allowed to thaw.
ALLERGY ADVICE: For allergens, see ingredients in CAPITALS. Suitable for Vegans and Coeliacs.