1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic red Thai curry, 2 burger buns, 250 gr minced meat (optional vegan), 4 tbsp Mayo (optional vegan), 1 Romaine lettuce heart, 1 tomato, 1 carrot, 1 parsnip, 1 small sweet potato, oil (e.g. canola oil)

Using a peeler, remove the skin from the carrots, sweet potato and parsnip and peel down strips. In a pot, heat up oil to 180 degrees and fry the vegetable strips for 1 minute until crispy. Divide one portion of Kooray spice ‘n easy evenly between two bowls. Add minced meat to one bowl, combine and shape the spiced meat mixture into burger patties. Add 4 tbsp of mayo to the second bowl, mix and set the spicy mayo aside. Toast the inner side of the burger buns in a pan over medium heat for 1 minute. Remove the buns and add 1 tbsp of oil to the pan. Cook the burger patties in the pan on each side for about 2 - 3 minutes on high heat. Cut the romaine lettuce heart and tomato into slices. Spread 1 tbsp of Kooray spicy mayo on the toasted burger bun halfs and top them with romaine lettuce, tomato slices, burger patty and root veg fries. Serve the crunchy Thai-burgers with the remaining root veg fries and Kooray spicy mayo. Try it, love it!