Wagamama’s Raisukaree & Virgin Mai Tai



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


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


570 kcals


All ingredients are classed as free according to the NSPKU guidelines.

Serves:  1

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