Red Thai seafood curry, fine bean and coconut salad & basmati rice

Serves 1
  • £14.00

Nicknamed as spicy curry, red curry originated from central Thailand. The large amount of red chillies used in making this dish is what gives this curry its distinctive red-colour. The combination of the chillies with other spices like crushed garlic, shallots, lemongrass, and ginger makes for an aromatic curry that is even more delicious and soothing with the addition of salmon, scallops, prawns and squid.

Additional information

Tomato purée, creamed coconut, onions, red peppers, red Thai curry paste, sunflower oil, red chilli, salt, wild ginger, garlic, galangal, shallots, lemongrass, kaffir lime peel, coriander seed, coriander root, cumin, cardoon, green chilli, palm sugar, double cream (milk), lime, sugar snap peas, salmon (fish), prawns (crustaceans), squid (molluscs) , scallops (molluscs), butter (milk), carrots, parsley, white wine (sulphites), garlic, celery, fine beans, coconut.

Green bean salad: fine beans, desiccated coconut, olive oil, salt and pepper

Rice: basmati rice, coriander, salt and pepper

Garnish: chopped coriander

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.







Prep time: 1 minute

Cook time: 20 minutes

Cooking/plating instructions

To cook

  1. Remove the lid of the packaging for the curry
  2. Reheat the curry in the microwave for 6 minutes, stir then microwave a further 2 minutes and leave to stand for 1 minute
  3. Remove the lid of the basmati rice, microwave for 2-3 minutes and leave to stand for 1 minute
  4. Remove the lid of the fine bean salad and place into a serving dish

To serve

  1. Spoon the fish curry into a warm serving plate/bowl
  2. Spoon the rice into a warm serving bowl or the same plate as the fish curry
  3. Sprinkle the curry with the chopped coriander. Serve and enjoy