Thai Green Curry with Chicken
DF / GF / 465 Cal in a 350g Portion / 332 Cal in a 250g Portion
Free-range chicken in a spicy green curry sauce.
We prepare our green curry paste ourselves using the freshest, most authentic ingredients we can find and use only fresh free-range chicken breast for this really healthy, tasty dish. Thai Green Curry is typically quite a hot and spicy dish, getting its green colour from all the green chillies that go into it. Ours is hot but it won't make you cry.
Free Range Irish Chicken, Green Beans, Coconut Milk, Coriander, Shallots, Fish Sauce (Fish), Green Chillies, Lemongrass, Garlic, Galangal fresh, Red Turmeric, Shrimp Paste(Crustacean), Coconut Palm Sugar, Kaffir Lime Leaf, Sea Salt, Coriander seed, Cumin seed, White Peppercorn
For allergens, see items in bold.
Nutrition & Portions Explained
350g portion is appropriate for a healthy & active adult with a good appetite, or two young kids to share.
250g portion is designed to meet the Recommended Daily Allowances for each ingredient and is ideal for those following a weight control plan.
Serve with steamed rice, some coriander and a dash of lime.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70°C) before serving.
For best results use your microwave oven
Puncture the cellophane several times before placing it in the microwave
From Frozen: Use the Defrost Program or low power for about 12 minutes. Shake or stir the contents and then return at high power for 2/3 minutes more to ensure that it is piping hot.
Defrosted: High Setting for about 3/4 minutes
On the Hob:
Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce from drying out.
Preheat oven to 200ºC. Puncture the cellophane several times before placing it in the oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.
*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.