Copy of VIETNAMESE FISH & SHRIMP CURRY
with Rice & Roasted Cauliflower.
Ingredients: rice, carrot, cauliflower, spring onion, pollock, shrimps, coconut milk, red curry paste (garlic, red chili, lemon grass, shallot onion, galangal root ,shrimp paste, lime, pepper), fish sauce (anchovies), lime juice, lime leaf.
|Origin of fish: Norway.
||Store under 6 °C.
||Allergen: sesame oil, sesame seeds, shellfish.
G, L
S: 429 Kcal - 43 C - 31 P - 13 F
M: 642 Kcal - 66 C - 40 P - 22 F
XL: 746 Kcal - 66 C - 62 P - 24 F
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