We've rejigged this beautiful curry to make it a DIY dish with all the hard work done by us, ready for you to fling together in an impressively relaxed few minutes. We've toasted cumin and coriander, deseeded chilies, peeled galangal and processed these together with other aromatics like garlic, ginger, and lemongrass to make our fragrant curry paste. The paste is flavoured with coconut milk, tamarind and lime leaves. So, what you'll get is a packet of sliced, free-range breast fillet alongside a pouch of the coconut curry sauce,ready to cook.
Free-range chicken breast, coconut milk (coconut extract, water), onion, tamarind paste (tamarind 65%, water), garlic, galangal, lemongrass, rice bran oil, spring onion, ginger, gluten free soy sauce (water, soybeans, rice, salt), coriander ground, green chilli, salt, sugar, candlenuts, kaffir lime leaves, cumin ground, black pepper
CONTAINS:
Tree Nuts, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | Large | |
| ENERGY | 653kJ | 3661kJ | 7322kJ |
| PROTEIN | 14.1g | 78.7g | 157.5g |
| FAT TOTAL | 9.8g | 54.6g | 109.3g |
| - SATURATED | 6.7g | 37.5g | 75.1g |
| CARBS | 4.7g | 26.5g | 53.1g |
| - SUGARS | 1.0g | 5.5g | 10.9g |
| SODIUM | 318mg | 1780mg | 3560mg |
Small:
Serves two adults with rice or noodles.
Large:
Serves four adults with accompaniments.
Serve with steamed or coconut rice and an Asian slaw or stir-fried Asian greens. For a kick of heat, serve with extra chopped chili and scatter with coriander.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw chicken and should be fully cooked before consumption.
Defrost fully, then heat a little oil in a non-stick frying pan and seal the chicken on both sides, before pouring in the curry sauce and simmering for 4-5 minutes or till the chicken is cooked through and sauce is hot.
Serve with steamed jasmine or coconut rice, a squeeze of lime and extra chili if you like.
LOW CARB OPTION: Serve with cauliflower rice or zoodles.
