Thai Coconut Chicken Curry with Jasmine Rice and Roasted Onions & Peppers

Thai Coconut Chicken Curry with Jasmine Rice and Roasted Onions & Peppers

599 Kcal
51g Protein
use by 6 days

Seasoned chicken breast cooked in an aromatic Thai coconut curry sauce, served with jasmine rice and roasted peppers & onions.

Ingredients

Jasmine 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, Potato Starch, Black Pepper, Sea Salt

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

465g Weight | 599 Kcal | 51g Protein | 57g Carb | 18g Fat | 11g Saturated Fat | 3.8g Fibre | 1.9g Salt | 8.7g Sugar

Cooking Instructions

Microwave: Remove sleeve and peel back corner of film lid. Heat on full power 2 ½ to 3 mins. Leave to stand for 1 min.

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

Hob: Preheat a lightly oiled pan. Decant meal onto pan and heat for 8-10 mins until hot throughout.