THAI RED CHICKEN CURRY & FRAGRANT RICE
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 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, chicken (18%), coconut, rice (15%), onions, bamboo shoots, edamame beans (soya), rapeseed oil, lemon juice, ginger purée, demerara sugar, fish sauce (anchovy extract (fish), salt, sugar), lime leaves, red chillies*, lime juice, garlic purée, salt, lemongrass, galangal, cornflour, basil, coriander, garlic, shallot, coriander seeds, kaffir lime peel, cumin seeds, paprika, ground coriander, ground cumin, ground white pepper, ground fennel seeds, cardamom, shrimp (crustaceans), fish, ground star anise, ground cardamom, ground cinnamon, turmeric, mace, sunflower oil, colour paprika extract.
*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 100g
per ½ pack
Energy
662kJ
158kcal2764kJ
658kcalFat
6.0g
25.1g
(of which saturates)
3.6g
15.0g
Carbohydrates
17.8g
74.3g
(of which sugars)
0.6g
2.6g
Protein
7.5g
31.3g
Salt
0.57g
2.36g
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.
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.
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.
