Thai Fish Cakes served on a Creamy Coconut Quinoa with Toasted Sesame and Peanuts.
Accompaniments: Served with Seasonal Steamed Asian Greens, and a pottle of Sour Cream with Sweet Chilli sauce.
Suitable to freeze – minus the pottle of Sour Cream and Sweet Chilli.
Microwave: Place container with the lid on in the microwave & heat for 3-4 minutes or until heated through. Note: times are approximate & depending on your microwave you may need more or less time.
Oven: Place container with the lid on in the preheated oven at 180°C, heat until hot (approximately 20 – 25 minutes). Note: times may vary depending on your oven.
Market Fish, Quinoa, Coconut Cream, Green Beans, Onion, Red Curry Paste, Sweet Chilli Sauce, Garlic, Ginger, Coriander, Lemongrass, Fish Sauce, Egg, Peanuts, Sesame Seeds, Cornflour, Vegetable Stock, Water, Lemon Juice, Lime Cordial, White Sugar, Salt