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, 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.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.

TO COOK: 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 (sold separately) 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.