Thai Green Chicken Curry
An aromatic curry made with British chicken thigh roasted and slowly cooked with spinach, green beans and Thai herbs and spices and creamy coconut milk
British Free-Range Chicken (23%), Spinach, Broccoli, Yellow Pepper, Courgette, Green Bean, Petit Pois, Edamame Bean (soya), Cherry Tomato, Lemon, Shallot, Ginger, Garlic, Green Chilli, Red Chilli, Thai Basil, Kaffir Lime Leaf, Coconut Milk, Soy Sauce (soya, wheat), Green Curry Paste, [Garlic, Green Chilli, Onion, Lemongrass, Salt, Black Galangal, Galangal, Kaffir Lime Peel, Spices], Fish Sauce, Chilli Flakes, Curry Powder, Ground Cumin.
Allergens listed in bold. Please note our kitchen handles 14 major allergens, for more info please get in touch. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 2 (650g)|
Preheat oven to 200°C / 200°C fan / gas mark 7. Remove slip and film. Place on baking tray and heat until piping hot.
|Remove slip and pierce film. Place in centre of microwave and heat at 800W until piping hot. Allow to cool for 2 mins before serving.||
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
|Typical Values||per 100g||per serving|
|Energy||537 kJ (129 kca)||1745 kJ (419 kcal)|
|Fat (of which saturates)||8.7 g (6.6 g)||28 g (21 g)|
|Carbohydrate (of which sugars)||3.6 g (1.9 g)||12 g (6 g)|
|Fibre||1.4 g||4.6 g|
|Protein||8.4 g||27 g|
|Salt||0.58 g||1.9 g|