Thai Green Chicken Curry
An aromatic curry made with roasted British chicken thighs slowly cooked with aubergine bamboo and Thai herbs and spices in creamy coconut milk
INGREDIENTS
Coconut Milk, British Chicken (26%), 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 1 (275g) | Serves 2 (550g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. | 30-35 mins |
40-45 mins |
|
MICROWAVE
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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. | 8 mins |
12 mins |
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 | 522 kJ (125 kca) | 1437 kJ (345 kcal) |
| Fat (of which saturates) | 7.6 g (6.5 g) | 21 g (18 g) |
| Carbohydrate (of which sugars) | 2.9 g (1.7 g) | 7.9 g (4.8 g) |
| Fibre | 1.7 g | 4.6 g |
| Protein | 10 g | 29 g |
| Salt | 0.7 g | 1.9 g |