Charlie Bigham's Thai green chicken curry
£6.49 (£10.82 per kg)
Chilli rating - 2. Perfect for two. Serve with a wink. Stir fry in 10 mins. Ever since 1996 I've been making my delicious food with all the care that you would if you had the time. After all, what better way to spend an evening than chatting, laughing and sharing a wonderful meal? Turn off the phone. Dim the lights and crack open a bottle. Steal back some time by letting Charlie prepare you a truly delicious meal. All you have to do is relax and enjoy each other's company. Let me know what you think at www.bighams.com. Charlie
Fresh Chicken (35%), Coconut Milk (31%), Fresh Green Pepper (10%), Fresh Onion, Water, Sunflower Oil, Fresh Coriander (2%), Toasted Peanuts (2%), Lemon Juice, Green Chilli, Cornflour, Fish Sauce, Lemongrass, Lime Leaves, Ginger Pureé, Salt, Sugar, Ground Ginger, Ground Coriander, Arrowroot, Turmeric, Black Pepper, Chilli Powder, Coconut Milk contains: Water, Coconut, Fish Sauce contains: Water, Anchovies Extract, Salt, Sugar
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. Warning: Although we do our very best to take out all the bones, some may remain.
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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