Thai Green Curry with Sea Bass

GF / DF / SF / 392Cal in a 350g Portion

Pan-fried Seabass in a creamy and spicy green curry sauce.

We prepare our green curry paste ourselves using the freshest, most authentic ingredients we can find and use only fresh free-range chicken breast for this really healthy tasty dish. Thai green curry is typically a quite hot and spicy dish, getting its green colour from all the green chillies that go into it. Ours is hot but it won't make you cry.

Ingredients

Seabass (Fish), Coconut Milk, Fish Sauce (Fish), Shrimp Paste (Crustacean), Red Shallots, Palm Sugar, Red Turmeric, Galangal, Ginger, Green Chilli Peppers, Garlic, Coriander, Lemongrass, Kaffir Lime Leaf, Coriander Seeds, Cumin Seeds, White Peppercorns, Sea Salt

For allergens, see items in bold.

Coconut is botanically classed as a fruit and is not considered as being part of the category ‘nuts and products thereof’ by the Food Safety Authority of Ireland.

Nutrition & Portions Explained

350g  portion is appropriate for a healthy & active adult with a good appetite.

Serving suggestion

Serve with some rice, a sprinkle of coriander and a dash of lime.

Cooking  Instructions

These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping  hot (>70ºC) before serving.

For best results use your Microwave oven

Microwave:

Puncture the cellophane several times before placing in microwave
From Frozen : Use the  Defrost Program or low power  for about  12 minutes. Shake or stir the contents and then return at high power for 2/3 minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 3/4 minutes

Conventional Fan Oven:

Preheat oven to 180ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.

Storage: 

Store at <-18ºC If defrosted, refrigerate at <5ºC & eat within 24hrs

Allergens

Fish. 

*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.