THAI RED CHICKEN CURRY & FRAGRANT RICE (FOR ONE)
Tender chicken in our Thai red curry sauce with coconut cream, edamame beans, lime leaves and lemongrass.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the Thai red curry and rice in their wooden trays*.
- Unfold the foil we’ve provided and tightly wrap over the top of the rice.
- Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 5 minutes.
- 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 aren’t placed close to any element or flame.
Cooked rice (water, rice), chicken (18%), coconut, water, onions, rapeseed oil, bamboo shoots, edamame beans (soya), lemon juice, ginger purée, demerara sugar, fish sauce (anchovy extract (fish), salt, sugar), onions, lime leaves, cornflour, lime juice, lemongrass, garlic purée, salt, galangal, red chillies*, basil, garlic, coriander, shallots, dried red chillies, paprika, ground cumin, makrut lime peel, white pepper, ground coriander, ground fennel seeds, sunflower oil, ground cardamom, shrimp (crustaceans), coriander seed, ground star anise, colour: paprika extract, ground turmeric, curry powder (coriander seed, turmeric, cumin, fennel seed, galangal), cinnamon, black pepper, nutmeg.
Secret ingredient: obsession
*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.
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, 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.
Goes Best With
THAI SPINACH BITES
1 chopped up lime
1cm piece of ginger, chopped
1 shallot, finely sliced
½ chilli, chopped
½ tbsp coriander leaves
1 tbsp peanuts
A dash of fish sauce
A sprinkle of sugar
6-8 baby spinach leaves
Mix together the 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 and place a spoonful of the mix on each.
We think this dish calls for a good Languedoc white. When paired
with this spicily fragrant dish, you'll really notice the beautiful
aromatics of the wine.