THAI RED CHICKEN CURRY & FRAGRANT RICE
Tender chicken in our Thai red curry sauce with coconut cream, edamame beans, lime leaf 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 220°C/200°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 30 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 don’t touch the element or gas flame.
-
Ingredients
Water, coconut cream (coconut, water), chicken (19%), rice (13%), onions, lime juice, bamboo shoots, edamame beans (soya), rapeseed oil, demerara sugar, lime leaves, ginger purée, fish sauce (water, anchovy (fish), salt, sugar), fresh coriander, basil, red chillies*, dried red chillies, shallots, cornflour, paprika oil, ground cumin, ground paprika, kaffir lime peel, shrimp paste (shrimp (crustaceans), salt), white pepper, ground coriander, ground fennel seeds, ground cardamon, coriander seeds, ground star anise, cinnamon, turmeric, black pepper, mace.
*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.
Nutritional
Informationper 100 g
per ½ pack
Energy
604kJ
145kcal2523kJ
604kcalFat
7.3g
30.6g
(of which saturates)
4.5g
18.8g
Carbohydrates
13.6g
56.8g
(of which sugars)
2.1g
8.9g
Protein
6.7g
28.0g
Salt
0.64g
2.67g
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.
A little bit
on the side
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.
Something
to drink?
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.
