1898 2898

Is it getting hot in here? Nope, that’s our Thai Panang Curry bringing the heat. Featuring the classic notes from a traditional red Thai curry, this dish pays homage to your favourite Thai flavours, with baby corn, red bell peppers, and red onions in every bite. Rich and creamy, you won’t want to miss this dish’s underlying notes of peanut, coconut, and lemongrass.

Ingredients: Chicken thigh, Coconut milk (Coconut, Water, Guar gum, Polysorbate 60), Jasmine rice, Baby corn, Red onion, Red bell pepper, Water, Yellow onion, Panang curry paste (Shallot, Garlic, Salt, Dried red chili, Lemongrass, Galangal, Coriander seed, Cumin, Kaffir, Lime peel, Mung bean, Acidity regulator), Peanut Butter (Roasted peanuts, Soybean oil, Corn, Maltodextrin, Sugar, Hydrogenated vegetable oil, Salt, Mono and diglycerides), Unsweetened shredded coconut, Ginger, Roasted chopped peanuts, Lemongrass, Brown sugar, Coconut oil, Fish sauce (Anchovy, Salt, Sugar), Shrimp paste (Shrimp, Salt), Canola oil, Chicken bouillon (Glucose solids, Dextrose, Cornstarch, Salt, Chicken fat, Dehydrated chicken, Onion powder, Hydrolyzed corn protein, Yeast extract, Citric acid, Natural flavour, Chicken broth, Spices), Thai basil, Kosher salt, Lime leaf.

Contains: Peanuts, Fish, Crustacean, Molluscs. Produced in a facility where other food allergens could be present. 

750 grams, serves 2.

Two stories, one idea. Spatula started when founders Ian Weng and Wallace Wong had an idea on different sides of the ocean. Ian was studying in France when the pandemic struck. With limited access to fresh ingredients, a lack of time, and let’s be real, minimal culinary skills, he reluctantly turned to frozen foods. But to his surprise, he found a delicious slice of paradise in the frozen cuisine beloved by the French, which made him think, why didn’t this quality exist at home in Canada? Meanwhile, 6,000 km to the west, Ian’s friend Wallace – a chef trained at some of the world’s top restaurants – was sharing his love for cooking on social media, because with restaurants closed, he needed a new way to engage with his foodie followers. But how could he feed those fans, too? Then they had an idea. Use the latest flash-freezing technology to perfectly preserve the taste, texture, and freshness of high-quality cuisine. For people who love food, that meant they could cook a Chef-created dish at their convenience. 

Spatula - Thai Chicken Curry over Fluffy Coconut Rice
1898 2898

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