First we start with the curry paste - we blitz lemongrass, whole bunches of coriander, roots and all, lime zest, red onion, chillies and garlic and a bit of shrimp paste for that authentically funky edge.
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!
|PER 100G(RAW)||PER 250ml SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
INDIVIDUAL SIZE: To reheat from frozen, pierce film in several places then microwave for 2 minutes. Peel back film, stir, replace film loosely and heat for a further 2 minutes till piping hot. If defrosted, just heat for the first 2 minutes, stirring occasionally, till piping hot. Allow to rest for 1 minute before serving.
SMALL AND LARGE SIZE: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Defrost information: Individual size may be microwaved from frozen. All other sizes should be defrosted overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.
For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
Serve with steamed coconut rice or rice noodles. The curry contains peas and baby spinach so you can get away with no vegies on the side but some stir-fried or steamed greens, dressed with oyster sauce and sesame oil, would be nice or our universal stir fry sauce.
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.