Product description
Take your tastebuds on tour with both varieties of our exotic Thai curries. With coconut milk from Indonesia, ginger from China, chillies from India, and authentic fresh lemongrass and lime leaves from Thailand, these are the real deal. Of course they're also packed with lots of juicy UK chicken thigh.
NUTRITIONAL INFORMATION
Energy: 568 kJ/137 kcal |
Fat: 8.5g, of which Saturates: 4.9g |
Carbohydrate: 5.4g, of which Sugars: 4.2g |
Fibre: 1.4g |
Protein: 8.7g |
Salt: 0.62g |
Energy: 476 kJ/114 kcal |
Fat: 6.2g, of which Saturates: 3.7g |
Carbohydrate: 6.0g, of which Sugars: 4.0g |
Fibre: 1.3g |
Protein: 7.9g |
Salt: 0.63g |
Energy: 560 kJ/130 kcal |
Fat: 0.3g, of which Saturates: 0.1g |
Carbohydrate: 29g, of which Sugars: 2.5g |
Fibre: 0.4g |
Protein: 3g |
Salt: 0g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Thai Curries
OVEN: Pierce the film and cook in a preheated oven at 180ºC / Gas 4 for:
From Defrosted 20-25 minutes
From Frozen 30-35 minutes
Until piping hot. Stir before serving.
MICROWAVE: Based on 800 watt.
Pierce film and cook:
From Defrosted 2-3 minutes
From Frozen 6-7 minutes
Decrease the cooking time for ovens with higher wattage.
ON THE HOB: Defrost in fridge overnight.
Remove film and empty the contents of the tray into a saucepan.
Heat gently, stirring occasionally, until piping hot.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Serving suggestion: Serve with basmati rice, naan bread, and lime pickle.
Chef's tip: For a fruitier curry, serve with butter-seared fruit pieces eg. bananas, mango, kiwi, or just sprinkle with fresh pomegranate seeds.
Basmati Rice
For best results: Cook from frozen in the microwave.
Pierce the pouch and heat in an 800 watt microwave from frozen for 2:45 minutes.
Alternatively, empty the frozen contents of the Basmati rice bag into a large pan of boiling water and boil for two and half minutes.
Strain the rice through a sieve, fluff with a fork and serve.