


Thai green chicken curry
Thai green chicken curry
To Serve
To Serve
Spoon it over a bowl of steamed coconut rice or toss it through cooked rice noodles.
Ingredients
Ingredients
Free-range chicken thighs, coconut cream (coconut kernel extract (89%), water, guar gum), broccoli, bamboo slices, lemongrass, ginger, onion, sugar, fish sauce (anchovy extract (fish)77%, salt, sugar), garlic, fresh coriander, shrimp paste (shrimp (crustaceans), vegetable oil, salt, water), chilli Thai basil, rice bran oil, kaffir lime leaves
* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.
Nutritional Info
Nutritional Info
Serving Size: 287g |
Ave Quantity Per Serving |
Ave Quantity Per 100g |
ENERGY | 1979 kJ | 690 kJ |
PROTEIN | 30.2 g | 10.5 g |
FAT (TOTAL) | 30.9 g | 10.8 g |
-SATURATED | 22.1 g | 7.7 g |
CARBOHYDRATE | 16.9 g | 5.9 g |
-SUGARS | 12.3 g | 4.3 g |
SODIUM | 1149 mg | 400 mg |
Allergens
Allergens
Does contain: crustaceans, fish
May contain: eggs, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE
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SERVES 2
575g- serves 2.
To Cook
DEFROSTED: Pierce the film and microwave for 3-4 minutes stirring gently half way through, alternatively, empty into a saucepan and gently simmer piping till hot. FROZEN: Pierce the film and microwave for 4 minutes, stir gently and heat for a further 2-3 minutes or until piping hot. Serve with steamed Jasmine rice.