Thai Panang Chicken Curry & Fragrant Rice
Tender chicken in our aromatic Panang curry sauce with coconut, lime, tamarind & ginger.
How to Cook
25 MINS, Electric 220°C, Fan 200°C, Gas Mark 7 (+ 10 mins). Please don’t grill!
1. Pre-heat oven. Remove film but leave the curry and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.
2. Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 25 mins.
3. Leave to stand for 2 mins and then stir the curry thoroughly before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. If frozen, defrost thoroughly before cooking.
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Ingredients
Cooked rice (water, rice), chicken (23%), coconut cream (coconut, water), onions, rapeseed oil, ginger purée, tamarind chutney (jaggery, tamarind, cumin, salt, acidity regulator: acetic acid, black pepper, cardamom, chillies, cinnamon, cloves, dried ginger), lemon juice, lime juice, cornflour, honey, lemongrass, garlic purée, salt, lime leaves, pectin, ground turmeric, ground coriander, ground cumin, parsley, chillies, red pepper flakes.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
kj
583kJ
2333kJ
kcal
139kcal
555kcal
Fat (g)
4.5g
18.1g
of which saturates (g)
2.4g
9.5g
Carbohydrate (g)
16.2g
64.9g
of which sugars (g)
1.7g
6.7g
Fibre (g)
0.9g
3.7g
Protein (g)
7.8g
31.2g
Salt (g)
0.53g
2.12g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May contain gluten, peanuts, nuts and sesame.
Goes Best With
GRILLED BOK CHOY WITH GINGER
