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 chillies, 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, kecap manis 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 and a sachet of fried shallots, ready to cook.
Free-range chicken breast, lemongrass, kaffir lime leaves, coconut milk, candlenuts, coriander, cumin, pepper, red onion, garlic, green chilli, galangal, ginger, kecap manis, tamarind, rice bran oil, salt.
CONTAINS:
Tree Nuts, Gluten, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER SMALL SERVE | |
| ENERGY | 549.1kj | 3996.3kj |
| PROTEIN | 13.5g | 98g |
| FAT TOTAL | 7g | 51.2g |
| - SATURATED | 4.5g | 33g |
| CARBS | 3.7g | 27.1g |
| - SUGARS | 2.3g | 16.6g |
| SODIUM | 212.1mg | 1543.5mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve sprinkled with crisp-fried shallots, with coconut rice and an Asian slaw or stir-fried Asian greens drizzled with universal stir fry sauce. For a kick of heat, serve with the tomato chilli sambal.
PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.
Heat a wok or fry pan till hot and swirl round some oil, before adding the chicken and stir-frying till opaque but not cooked. Add the sauce, quickly bring to the boil and then reduce the heat and simmer until the chicken is just cooked. Sprinkle on fried shallots before serving.
DEFROST INFORMATION: suitable for freezing. Defrost overnight in the fridge. 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.
