Thai red chicken curry & fragrant rice

Tender chicken in our Thai red curry sauce with coconut, edamame beans, lime leaf and lemongrass. Served with delicately fragrant rice. Stunning!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, coconut cream, fresh chicken (19%), basmati rice, onions, lime juice, bamboo shoots, edamame beans (soya), sunflower oil, ginger purée, demerara sugar, lime leaves, fish sauce (water, anchovy (fish), salt, sugar), fresh coriander, lemongrass, galangal, salt, basil, fresh red chillies*, garlic, dried red chillies, shallots, garlic purée, cornflour, paprika oil, ground cumin, ground paprika, kaffir lime peel, shrimp paste (shrimp (crustaceans), salt), ground coriander, white pepper, ground fennel, ground cardamon, coriander seeds, star anise, cinnamon, mace, turmeric, black pepper.

    *As you would expect, this has a bit of a kick.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g*per 1⁄2 pack*
    Energy604kJ/145kcal2530kJ/606kcal
    Fat7.5g31.4g
    (of which saturates)4.5g18.9g
    Carbohydrates13.0g54.5g
    (of which sugars)1.9g8.0g
    Protein6.7g28.1g
    Salt0.68g2.85g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove the film but leave the Thai red curry and rice in their wooden trays*.

    3. IMPORTANT! To cook the rice thoroughly, unfold the foil we’ve hidden under the wooden tray and tightly wrap over the top of it.

    4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.

    5. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with a wedge of lime

  • Thai spinach bites

    1 chopped up lime
    1cm piece chopped ginger
    1 finely sliced shallot
    ½ chopped chilli
    ½ tbsp coriander leaves
    1 tbsp peanuts
    Dash fish sauce
    Sprinkle of sugar
    6-8 baby spinach leaves

    Mix together limes, ginger, shallot, chilli, coriander and peanuts. Season with a dash of fish sauce and a sprinkle of sugar. Lay the spinach leaves on a platter. Place a spoonful of the mix on each.


    Something to drink?

    We think this dish calls for a good Languedoc white. It might seem like an odd choice, but when paired with this dish, you really notice the beautiful aromatics of the wine.

  • Reviews

    Here's a taste of what people are saying about our Thai red chicken curry & fragrant rice.

    > Click here to tell us what you think


    “Just to say that we loved this dish. It's what it says in the package. The rice was fluffy and fragrant and the curry had the right amount of spiciness with a delicate flavour that Thai food should have. Specifically I loved the wooden trays which looks nice on the table.”

    Mrs Elisabete Mokhtari


    26/01/16



    “My wife came home with your Thai Red chicken curry last week. It was just tremendous! I could eat it all day. Good authentic taste and the right level of spicing. Keep up the good work.”

    Mr Peter Frazer


    24/12/14



    “Thai Red Chicken Curry is one of my favourite dishes and this is excellent the best I have tasted,will be trying your other dishes”

    Mrs Margaret Roberts


    20/10/14



    “Your red thai chicken curry is fabulous! We’ve had it twice and we both love it. Smooth and spicy – just right.”

    Mr Andrew Adams


    14/10/14

Thai spinach bites

1 chopped up lime
1cm piece chopped ginger
1 finely sliced shallot
½ chopped chilli
½ tbsp coriander leaves
1 tbsp peanuts
Dash fish sauce
Sprinkle of sugar
6-8 baby spinach leaves

Mix together limes, ginger, shallot, chilli, coriander and peanuts. Season with a dash of fish sauce and a sprinkle of sugar. Lay the spinach leaves on a platter. Place a spoonful of the mix on each.