Chef Insights
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Description
Christine Manfield is one of Australia's most decorated chefs, and this coconut and prawn curry shows exactly why. Succulent prawns sit in a sauce of coconut milk and coconut oil, sharpened with tamarind paste and lifted by mango, tomato and fresh chilli. Curry leaf, ginger, garlic, ground coriander and turmeric do the aromatic work.
It is one of the most-reviewed dishes on our menu and a genuine team favourite — a masterclass in balance between creamy, tart and hot. The heat is real, so treat it as a hot curry. It is gluten free and dairy free, and contains crustaceans. Serves 2, net weight 450g.
Light enough for a Tuesday, impressive enough to put in front of guests. Serve it with aromatic rice and let the sauce do the talking, or keep going through the seafood range for the rest of the week.
Chef-made, flash-frozen at peak flavour and delivered across Sydney, Melbourne and Brisbane.
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Ingredients
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Allergens
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Nutritional information
Nutritional Information Per 100 g Total Weight (600G) Energy 487kJ 2880kJ Protein 5.4 g 32.6 g Fat, total 7.2 g 43.2 g Fat, saturated 6.0 g 35.8 g Carbohydrates 6.0 g 35.8 g Sugars 4.9 g 14.8 g Sodium 247 mg 1484 mg
Pairs well with
For the extra level of flavour stir coriander leaves & a little sliced green chilli through the curry once heated & garnish with fried curry leaves. Serve with some roti and mint yoghurt or on a bed of Providoors Aromatic Rice
Cooking Instructions
Stove Top
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
