Charlie Bigham's Thai green chicken curry
£5.19 (£8.65 per kg)
|Typical values||per 100g*||per 1/2 pack*|
|- Sugars||2.0g||5.9 g|
|- Saturates||4.6g||13.8 g|
|. *Typical values as sold|
Preparation & Storage
- Delicious with rice How to Cook This recipe is made with some raw ingredients, so please follow these cooking instructions carefully. 1. Heat a tablespoon of oil in a medium-sized frying pan. 2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally. 3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure its' piping hot throughout.
Please keep flat…Keep it in a fridge that's below 5°C. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking.
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