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, BlackPepper, *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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