Wagamama’s Raisukaree Curry

Ingredients

For the curry paste:

  • 1 handful cilantro
  • Juice of 1/2 lime
  • 1 roughly chopped garlic clove
  • 1/2 tsp / 2.5 g sugar
  • 1/2 tsp / 1.5 g tumeric
  • 1/2 tsp / 1.5 g cumin
  • 1/2 tsp / 2.5 g lemongrass paste
  • 1/2 tbsp / 7.5 g soy sauce
  • 1 tbsp / 15 g vegetable oil
  • 1 roughly chopped green onion
  • 1/2 sliced / 0.5 tbsp red chilli
  • 1 tbsp / 6 g ginger

Method

  • Blend all ingredients together

For the curry:

  • 1/2 tsp / 1 g ginger paste
  • 1/2 tbsp / 3 g garlic paste
  • 1 tbsp / 15 g vegetable oil
  • 1 chopped green onion
  • 1/3 cup / 75 g coconut milk
  • 1/2 chopped / 30 g red bell pepper
  • 0.5 cup / 54 g cauliflour
  • 1/2 chopped / 30 g green bell pepper
  • 1/2 chopped / 55 g red onion
  • 1 tsp / 75 ml Chicken Consomme

Method

  • Heat the oil in the wok
  • Add all the vegetables, ginger and garlic paste
  • Cook for 8 minutes
  • Add the curry paste and cook for a further 10 minutes
  • Add Chicken Consomme and coconut milk
  • Reduce the hear and simmer for 10 minutes
  • Serve with Cambrooke Short grain Rice

Makes: 1

Nutritional Information:

  • Calories: 247 kcals
  • Phe: 88 mg
  • Protein: 2.8 g

 

For the Mai Tai

Ingredients

  • Juice of 1 lime
  • 1 cup water
  • 1 cup / 166 g frozen pineapple

Method

  • Blend all the ingredients together
  • Serve in a glass with a lime wedge

Makes: 1

Nutritional Information:

  • Calories: 92 kcals
  • Phe: 30 mg
  • Protein: 0.9 g

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