
Thai chicken curry with ginger and Thai basil
We cook the curry paste till fragrant with julienned chilli, fish sauce and caramelise it with brown sugar before adding diced free-range chicken thigh, coconut milk and lime leaves and cooking till tender.
The curry is finally finished with lots of greenery - handfuls of Thai basil, baby peas and baby spinach. We've so got all your bases covered!
SMALL | LARGE | |
ENERGY | 3005.8kj | 6011.6kj |
PROTEIN | 56.7g | 113.4g |
FAT TOTAL | 43.4g | 86.8g |
- SATURATED | 22.9g | 45.9g |
CARBS | 24.9g | 49.9g |
- SUGARS | 17.4g | 34.9g |
SODIUM | 971.9mg | 1943.8mg |
Serve with steamed coconut rice or rice noodles. The curry contains peas and baby spinach so you can get away with no
LOWER CARB: Serve with shirataki noodles or cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt.
Frozen product. Defrost in refrigerator. Once defrosted, reheat, and consume within 48 hours.
SMALL AND LARGE SIZE: Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot. Serve with steamed coconut rice or rice noodles.