Thai Green Chicken Curry (Serves 1)

Thai Green Chicken Curry (Serves 1)
Available in store only
Inspired by the sizzling street food and home kitchens of Thailand. A super fragrant Thai curry made with free-range chicken from farms we trust. We’ve cooked it nice and slow with silky roasted aubergines, a good glug of creamy coconut milk and a handful kaffir lime leaves. A night in with a curry just got much more interesting.
 
For allergens, see ingredients in bold. Produced in a kitchen that handles ALL 14 allergens.
 
INGREDIENTS: Coconut Milk, Free Range British Chicken Thighs (40%), Onion, Ravaya Aubergine (8%), Sugar Snap Peas, Thai Green Curry Paste (Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp ([CRUSTACEANS], Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric), Rapeseed Oil, Jaggery, Fish Sauce (Anchovy, Salt, Sugar) ([FISH], Cornflour, Thai Basil, Kaffir Lime Leaves.
 
 
 Cooking Instructions
 
BEST COOKED IN THE OVEN FROM FROZEN
Preheat oven to Fan 180 ºC / Electric 200 ºC / Gas 6. Remove outer sleeve and pierce film. Place on a baking tray and position in the centre of the oven. Cook for 35 - 40  mins. Leave to stand for 2 minutes. Stir well before serving.
MICROWAVE
Remove sleeve and pierce film. Heat on full power. 850W. Heat for 4 mins.
Leave to stand for 2 minutes and stir well before serving.
CAUTION: Steam may be released when removing the film lid.