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Monkfish & King Prawn Thai Red Curry


Our Thai curries are made with freshly prepared pastes to bring out the fresh, clean tastes of Thai food. We make our sauce and then seal it in sous-vide pouches with locally caught Monkfish and king prawns and gently cook so it retains all of the wonderful flavours of the fresh produce. Frozen.



Ingredients: Monkfish, king prawns(crustaceans), coconut milk, free-range chicken stock (water, free-range chicken carcasses, onions, carrots, leeks, celery, parsley, thyme, bay leaves, peppercorns), red chillies, shallots, lemongrass, waxy maize (e1442), garlic, ginger, coriander, tamarind paste, limes, fish sauce, shrimp paste(crustaceans), coriander seeds, cumin seeds. Allergens in bold.

Cooking Instructions:

Option 1) Remove label from pouch and place pouch in barely simmering water 300 grams for 40 minutes. The curry will now be ready to serve but please be careful removing from the water/pouch.

Option 2) Defrost and tip out contents into a saucepan and simmer for 3 minutes with a lid on.

Additional information


300 grams, 600 grams


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