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Thai Lemongrass Curry w/ Shrimp

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Coconut milk, lemongrass, red chili peppers, kaffir lime, cumin and turmeric give this rich curry a yellow hue with authentic flavors that is both simple and complex on your palate.

One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. Click our "Portion Chart" button for more information!


Instructions & Tips

Slow Cooker: Cook for 4 to 6 Hours on Low. Add shrimp for the last 20-30 minutes of cooking or 20-30 minutes before serving.

Boil in Bag Option: Boil a pot of water, place the frozen shrimp bag into the pot. Cook for 20 to 30 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and releases hot steam when opened.

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.

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