Thai Red Vegetable Curry


A spicy fragrant coconut curry made with fresh locally grown butternut, carrots, green beans, baby corn, red pepper and chick peas.

Serving suggestion:
Another versatile dish – you can add noodles, zoodles, rice or on its own as a broth.
Small = portion for 1
Medium = portion for 2



Cooking instructions:
Can cook from frozen – slowly simmer in pan on hob, stirring frequently until heated through and vegetable cooked to your liking.

Butternut, onion, carrots, patty pans, green beans, baby corn, red pepper, chick peas, garlic, coconut milk, coconut cream, Nomu vegetable stock, SPICE Thai red curry paste, salt.

SPICE Ingredients:
Thai Red Curry Paste
Red Chilli, Garlic, Lemon grass, Salt, Onion, Galangal, Shrimp paste, Kaffir lime peel, Pepper

Nomu Veg Stock Ingredients:
Water, salt, dried glucose syrup, flavouring onion, sugar, spices (with celery), parsley, stabiliser (xantham gum), modified corn starch.

N.B. Since we don’t add any cheat ingredients or bulking agents, some of our dishes may separate when frozen - but they will come back together when cooked!


WhatsApp WhatsApp us