Charlie Bigham's Vietnamese chicken curry
£5.50 (£9.17 per kg)
Fresh chicken breast in our Vietnamese curry sauce with coconut cream, fresh bok choi, mushrooms, lemongrass and fresh parsley. Fantastic!
Fresh Chicken Breast (29%), Coconut Cream (Coconut, Water), Water, Fresh Bok Choi, Red Onions, White Onions, Demerara Sugar, Shiitake Mushrooms, Button Mushrooms, Rapeseed Oil, Lemongrass, Ginger Purée, Garlic Purée, Sesame Oil, Salt, Fresh Parsley, Dried Red Chillies, Cornflour, Chicken Stock (Chicken Meat, Water, Chicken Bones, Salt, Cornflour, Carrot Purée, Leek Purée), Garlic, Shallots, Galangal, Shrimp Paste (Shrimp (Crustaceans), Salt), Kaffir Lime Peel, Fresh Red Chillies*, Black Pepper, White 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||4.4g||13.2 g|
|- Sugars||3.9g||11.7 g|
. *Typical values as sold
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.
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