THAI RED CHICKEN CURRY & FRAGRANT RICE
THAI RED CHICKEN CURRY & FRAGRANT RICE
Great Taste Award

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

  1. Preheat your oven to 220°C/200°C fan/gas
    mark 7. (Be careful not to grill by mistake!)
  2. Remove the film but leave the Thai red curry and rice in their wooden trays*.
  3. Unfold the foil we’ve provided and tightly wrap over the top of the rice.
  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 5 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.

A little bit on the side image

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.

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