Charlie Bigham's Thai Red Chicken Curry Fragrant Rice
£7.00 (£8.39 per kg)
Thai Red Chicken Curry & Fragrant Rice
Water, Coconut Cream, Fresh Chicken (19%), Basmati Rice, Onions, Lime Juice, Bamboo Shoots, Edamame Beans (Soya), Sunflower Oil, Ginger Pur�e, Demerara Sugar, Lime Leaves, Fish Sauce (Water, Anchovy (Fish), Salt, Sugar), Fresh Coriander, Lemongrass, Galangal, Salt, Basil, Fresh Red Chillies*, Garlic, Dried Red Chillies, Shallots, Garlic Pur�e, Cornflour, Paprika Oil, Ground Cumin, Ground Paprika, Kaffir Lime Peel, Shrimp Paste (Shrimp (Crustaceans), Salt), Ground Coriander, White Pepper, Ground Fennel, Ground Cardamom, Coriander Seeds, Star Anise, Cinnamon, Mace, Turmeric, Black Pepper, *As you would expect, this has a bit of a kick
Allergy Advice: For allergens, see ingredients in bold
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||4.5g||18.9 g|
|- Sugars||1.9g||8.0 g|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 220�C/200�C fan/gas mark 7. (Be careful not to grill by mistake!)2. Remove the film but leave the Thai red curry and rice in their wooden trays*.3. Important! To cook the rice thoroughly, unfold the foil we've hidden under the wooden tray and tightly wrap over the top of it.4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes.5. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout.*Our wooden trays are designed for the oven, just make sure they aren't placed close to any element or flame.
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