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
INGREDIENTS
Coconut Milk, British Free-Range Chicken (27%), Broccoli, Aubergine, Bamboo, Green Bean, Yellow Pepper, Spinach, Fish Sauce, Green Curry Paste, [Garlic, Green Chilli, Onion, Lemongrass, Salt, Black Galangal, Galangal, Kaffir Lime Peel, Spices], Shallots, Soy Sauce (Wheat), Lemon, Ginger, Garlic, Salt, Green Chilli, Thai Basil, Lime Leaves, Chilli Flakes, Cumin, Madras Curry Powder.
Allergens listed in bold. 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 (550g) | |
|
OVEN
|
|
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 539 kJ (130 kca) | 1481 kJ (336 kcal) |
| Fat (of which saturates) | 8.9 g (6.6 g) | 25 g (18 g) |
| Carbohydrate (of which sugars) | 2.9 g (1.7 g) | 12 g (6 g) |
| Fibre | 1.7 g | 4.6 g |
| Protein | 8.6 g | 24 g |
| Salt | 0.74 g | 2 g |