COOK

Remarkable Food For Your Freezer

We use cookies to enhance your experience when visiting our site and to enable online shopping.
By continuing to browse www.cookfood.net you are agreeing to our use of cookies. Find out more here.

Green Thai Vegetable Curry

Serving Suggestion Videos

Green Thai Vegetable Curry MicrowaveableSuitable for VegetariansGluten FreeChilli Level 1Dairy Free Meals

Aromatic, creamy mild curry with beancurd sticks, peppers, green beans and baby sweetcorn.

£4.25 Serves 1 (280g)

To check availability in your area, please enter your postcode

How We Make It

  • This vegetarian dish uses a classic green Thai sauce along with a very interesting meat alternative – beancurd sticks. These are made from the skin that forms on the surface of boiled soy milk, and have an unusual texture (slightly chewy but delicious). Beancurd sticks are great for vegetarians as they are packed full of protein. The beancurd sticks are soaked for 6 hours, before being sliced into chunks
  • The green Thai sauce is made by combining coconut milk with tamari, lemongrass puree, tamarind paste, ginger puree and green Thai paste. This is made from a combination of green chilli, onion, garlic, lemongrass, galangal and kaffir lime leaves to add an authentic Thai background flavour. We also add green peppers to the sauce to give it its distinct green colour!
  • After gently cooking the sauce, we add lime leaves and coriander to add freshness to the sauce. Our chefs lightly fry sliced yellow and red peppers, and mix these with green beans and baby sweetcorn to add some bite and texture to the dish. This dish is great for meat-eaters too! Serve with our jasmine rice for vegetarians or as part of a Meat-Free Monday

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)467 1,308
Energy (cal)112 314
Protein (g)4.7 13.2
Carbohydrate (g)8.6 24.1
of which: sugars (g)5.5 15.4
Fat (g)6.5 18.2
of which are saturates (g)4.9 13.7
Fibre (g)1.7 4.8
Sodium (g)0.3 0.86
Salt (g)0.75 2.15

Please Note: The details above are correct as of 28 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Coconut Milk, Yellow Peppers (13%), Green Peppers (13%), Red Peppers (12%), Water, Beancurd Stick (7%) [Soya], Baby Sweetcorn (5%), Green Beans (5%), Demerara Sugar, Creamed Coconut [Sulphites], Lime Leaf, Lemongrass Puree [Sulphites], Thai Green Curry Paste, Tamarind Paste, Rapeseed Oil, Cornflour, Salt, Coriander, Tamari [Soya], Ginger Puree.

Thai Green Curry Paste contains: Green Chilli, Onion, Garlic, Lemongrass, Salt, Galangal, Kaffir Lime Leaves, Spices. Tamari contains: Whole Soy Beans, Water, Sea Salt, Alcohol, Koji Seed (Aspergillus Oryzae). Beancurd Sticks contain: Soya Bean, Water, Stabilizer: Sodium Phosphate. Lemongrass Puree contains: Lemongrass, Lemon Juice, Salt. Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 28 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Microwave:

Remove sleeve, pierce film. Cook on full power.
850W
3 mins > stir gently & re-cover > 2 mins
Allow to stand for 2 mins before serving.

Oven:

Preheat oven. Remove sleeve, pierce film. Place on a baking tray in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
30-35 mins
Allow to stand for 2 mins before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir, 1 min.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 28 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Soya, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 28 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serving Suggestion Videos

Complete your meal...

You might also like...

Newsletter Signup

To our newsletter for offers, competitions and fun stuff!