Charlie Bigham's Thai green chicken curry
£6.49 (£10.82 per kg)
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||4.6g||13.8 g|
|- Sugars||2.0g||5.9 g|
|. *Typical values as sold|
Fresh Chicken Breast (35%), Water, Fresh Green Pepper, Fresh Onion, Coconut Cream (Coconut, Water), Sunflower Oil, Fresh Coriander, Toasted Peanuts, Lemon Juice, Green Chilli, Cornflour, Fish Sauce(Water, Anchovy Extract (Fish), Salt, Sugar), Lemongrass, Lime Leaves, Ginger Pur�e, Salt, Sugar, Ground Ginger, Ground Coriander, Arrowroot, Turmeric, Black Pepper, Chilli Powder
Allergy Advice: For allergens, see ingredients in bold
Preparation & Storage
- 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 it's piping hot throughout. Delicious with rice
Please keep flat…Keep 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.…For use by date, see top of pack.
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