Guideline Daily Amounts
- Energy
- 147kJ 35kcal
- Fat
- 1.2g
- Saturates
- 0.1g
- Sugars
- 2.9g
- Salt
- 0.56g
Description
Ingredients
INGREDIENTS: Water, Red Chilli (14%), Lemongrass (14%), Onion, Rice Wine Vinegar, Sugar, Modified Maize Starch, Dried Garlic, Rapeseed Oil, Tamarind Concentrate, Galangal, Salt, Lime Leaf, Chilli Powder, Yeast Extract, Ground Coriander, Colour (Paprika Extract), Coriander, Onion Powder, Star Anise.
Number of uses
Net Contents
Preparation and Usage
Red Thai Fish Curry.
Cooking time: 19-26 minutes.
Serves: 4
Method: Hob
Ingredients: 15ml (1tbsp) oil; 1 jar of Tesco Red Curry Paste 180g; 400ml (1 can) coconut milk; 400g of white fish chunks or a 570g pack of stir-fry veg.
Method:
1. Add oil to a frying pan and heat.
2. Add the contents of the jar to the pan and fry for 2-3 minutes.
3. Add white fish or vegetables to the pan and heat for a further 2-3 minutes.
4. Add the coconut milk and simmer for 15-20 minutes. Ensure the fish is thoroughly cooked and desired consistency is reached.
To Serve: Serve with cooked jasmine rice.
| Typical Values | Per 100g | 1/4 of a jar |
|---|---|---|
| Energy | 326kJ / 78kcal | 147kJ / 35kcal |
| Fat | 2.7g | 1.2g |
| Saturates | 0.3g | 0.1g |
| Carbohydrate | 10.9g | 4.9g |
| Sugars | 6.5g | 2.9g |
| Fibre | 2.6g | 1.2g |
| Protein | 1.2g | 0.5g |
| Salt | 1.24g | 0.56g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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