Thai Green Chicken Curry
A fragrant Thai green curry with free range Welsh chicken, courgette, yellow pepper, cherry tomatoes and petit pois. Enjoy with home cooked steamed rice.
INGREDIENTS
free range Welsh chicken, baby spinach, courgette, green beans, edamame (soya), petit pois, cherry tomato, yellow pepper, green curry paste, lime leaves, lemon juice, chicken stock, coconut milk, soy sauce (soya), light brown sugar, salt
HOW TO HEAT
MICROWAVE: Remove slip and pierce film. Place on a microwaveable plate and heat for 5 mins, stirring halfway. Heat until piping hot. OVEN: Preheat oven to 180°C/160°C fan/gas mark 6. Remove slip and pierce film or if you prefer transfer to an oven proof dish. Place in the centre of the oven and heat for 20 mins, stirring halfway. Heat until piping hot.
Arrives chilled. Keep in a fridge below 5°C or freeze. It's at its very best when cooked from fresh. Enjoy within 4-5 days of delivery. If frozen, defrost fully before cooking.
Rinse the tray and place in your recycling bin. Unfortunately, the plastic film on our hot pots can't currently be recycled, we're working hard to find an alternative. The slips can be recycled.
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy |
391 kJ 94 kcal |
1192 kJ 202 kcal |
|
Fat of which saturates |
6.2 g 4.3 g |
19 g 13 g |
|
Carbohydrate of which sugars |
2.8 g 1.7 g |
8.4 g 5 g |
| Fibre | 1.1 g | 3.4 g |
| Protein | 6.1 g | 19 g |
| Salt | 0.71 g | 2.2 g |