Thai Green Chicken Curry
British chicken in a fragrant and aromatic coconut, ginger and lime curry sauce. (225g)
Succulent British chicken in a fragrant and aromatic green Thai-inspired sauce with coconut milk and spiced with ginger, garlic, lemongrass, lime leaf, and green chillies.
Our serving suggestion Serve this curry in deep bowls with mounds of sticky rice and some torn basil leaves or if you're avoiding carbs then a crunchy salad. Serve with crispy fried onions and lime wedges for added zing!
Our drinks pairing The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. Authentic Thai food can be really hot but tends to be modified in most Western restaurants. The pairings that we think work best are aromatic or fruity white wines and light, cloudy wheat beers.
Brined Chicken (36%) (Chicken (90%), Salt, Potato Starch, Water), Coconut Milk (19%), Bamboo Shoots, Baby Sweetcorn, Water, Creamed Coconut (5%), Spring Onion, Sugar, Ginger (3%), Garlic, Modified Maize Starch, Lemon Grass, Lime Leaves, Lime Juice, Rapeseed Oil, Ground Cumin, Ground Coriander,Salt, Green Chilli, Crushed Chillies, TurmericFor Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (225g)||Per 100g|
|Fat||17.00g (of which saturates 14.00g)||7.60g (of which saturates 6.40g)|
|Carbohydrates||13.0g (of which sugars 13.0g)||5.8g (of which sugars 5.7g)|
For best results please microwave. Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 1 minute 30 seconds. 1000W microwaves: Full power for 1 minute 20 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film, then stir and serve. (CAUTION: hot steam may escape) DO NOT REHEAT.
Hob: Empty contents into a saucepan. Warm on a low heat, stirring occasionally until piping hot.
Make sure food is hot throughout and serve.