Thai Shrimp Curry
When we travel through Asia, we get inspired by numerous great cooking cultures. We picked up this recipe in Thailand and changed it a bit to the Japanese taste. Still spicy, but also very creamy and flavorsome.
Cooking instructions: pan
1. Defrost the Thai Shrimp Curry in the refrigerator or in cold water for 30 minutes.
2. Remove the package and heat the curry in a pan over low heat.
3. Enjoy your meal!
Cooking instructions: microwave
1. Place the Thai Shrimp Curry in the package in the microwave at 600W for 6 minutes (defrosting not necessary).
2. Enjoy your meal!
Weight: ca. 200gr
Ingredients: Shrimp, Green Curry Paste, (Coconut Milk, Bamboo Shoot), Haricot, Shiitake, Basil, Salt, Soy Sauce, Cane Sugar, Chicken Broth, Garlic, Lemon Grass, Shallots, Galangal, Kaffir lime-peel, Shrimp Paste
Country of origin: Netherlands
Allergens: Shrimps, Soy Sauce, Soybean, Wheat, Crustaceans
*Keep in freezer (-18℃)