Wagamama’s Raisukaree & Virgin Mai Tai
Ingredients
For curry paste:
- 1 handful coriander leaves
- Juice of half a lime
- 1 roughly chopped garlic clove
- 1/2 tsp sugar
- 1/2 tbsp tumeric
- 1/2 tbsp cumin
- 1/2 tsp lemongrass paste
- 1 tbsp soy sauce (see NSPKU approved list. We used Amoy Sweet Soy Glaze) – if you do not have this, you can leave it out.
- 1 tbsp vegetable oil
- 1 roughly chopped spring onion
- 1/2 sliced red chilli
- 1 tbsp ginger
For the curry:
- 1/2 tsp ginger paste
- 1/2 tbsp garlic paste
- 1 tbsp vegetable oil
- 1 chopped spring onion
- 75ml coconut milk (from NSPKU Approved list – we used Amoy Rich and Creamy)
- Half chopped red pepper
- 1 cup cauliflower
- Half chopped green pepper
- Half chopped red onion
- 75ml vegetable stock
For the Mai Tai:
- Juice of 1 lime
- 1 cup of water
- 1 cup of frozen pineapple
Method
For the curry paste:
- Blend all of the ingredients together until it forms a nice paste
For the curry:
- Heat the oil in the wok and add all the vegetables plus the garlic and ginger paste
- Cook for 8 minutes until soft
- Add the curry paste and cook for a further 10 minutes
- Add vegetable stock and coconut milk, reduce the heat and simmer for 10 minutes
- Serve with your favourite low protein rice
For the Mai Tai:
- Blend all the ingredients together and serve in glass with a lime wedge
Calories:
570 kcals
Phe:
All ingredients are classed as free according to the NSPKU guidelines.
Serves: 1