Bighams – delicious handmade meals for two

1. Heat a tablespoon of oil in a medium-sized frying pan.
2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve.
Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

DELICIOUS WITH RICE

• Fresh chicken breast (33%)
• Coconut milk (16%)
• Water
• Fresh sweet potato (8%)
• Fresh white onion
• Fresh red pepper (7%)
• Fresh red onion
• Thai red curry paste (5%)
• Fresh mushrooms
• Fresh lemon juice
• Sunflower oil
• Chicken stock
• Fresh lemongrass (1%)
• Fresh lime leaves
• Palm sugar
• Fresh coriander
• Cornflour
• Arrowroot
• Salt
• Garlic puree
• Ground coriander
• Galangal
• Ground star anise
• Ground cumin
• Ground paprika

Coconut milk is made from: coconut milk (75%), water.
Chicken stock is made from: chicken bones, meat and fat, water, salt.
Thai red curry paste is made from: garlic puree, dried red chilli, fresh lemongrass, salt, onion, fresh red chilli, fresh galangal, fresh kaffir lime peel, fennel seeds, fresh coriander.

Click here to let us know your wine suggestion.

We made it in a busy working kitchen so it may contain traces of nuts and sesame.
WARNING: Although we do our very best to take out all the bones, some may remain.