Thai Chicken Curry with Cauliflower Rice and Roasted Peppers & Onions

Thai Chicken Curry with Cauliflower Rice and Roasted Peppers & Onions

478 Kcal
51g Protein
low carb
use by 6 days

Seasoned chicken breast cooked in an aromatic Thai curry sauce, served with cauliflower rice, roasted peppers & onions

Ingredients

Cauliflower Rice, Chicken Breast, Mixed Bell Peppers, Coconut Milk, Red Onion, Water, Penang Curry Paste (Crustaceans), Fish Sauce (Crustaceans, Fish), Garlic, Ground Ginger, Madras Curry Powder (Mustard), Olive Oil, Black Pepper, Sea Salt, Sugar

Allergens

ALLERGY ADVICE: For allergens, see ingredients in Bold. This meal is manufactured in a facility that handles NUTS.

Allergens Statement

Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.

Nutritional Info

585g Weight | 474 Kcal | 51g Protein | 18g Carb | 21g Fat | 16g Saturated Fat | 5.6g Fibre | 1.9g Salt | 13g Sugar

Cooking Instructions

Microwave: Remove sleeve and peel back corner of
film lid. Heat on full power for 3 minutes (800W). Check food is piping hot.
Leave to stand for 1 minute. All cooking appliances vary. This is a guide only

Oven: Preheat oven to 180 degrees. Remove sleeve
and peel back corner of the film lid and heat for 20-25 minutes. Stand for 1
minute.