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red thai chicken curry

Pieces of chicken cooked in an aromatic sauce with coconut and coriander.


1 x 250g portion

Chicken (50%), Coconut Milk, Red Thai Curry Paste (contains Sunflower Oil, Water, Dried Chilli, Salt, Wild Ginger, Garlic, Galangal, Sugar, Lemon Grass, Shallots, Kaffr Lime Peel, Coriander Seed, Coriander, Root, Cumin, Cardamon Seed, Pepper, Acidity Regulator (Citric Acid)), Water, Tapioca Starch, Coriander, Erythritol, Fish Sauce (contains Water, Anchovy, salt, Sugar), Salt.

Allergen Advice: for allergens see ingredients in bold.

Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.

NUTRITION per 100g per portion (250g)
Energy kJ 559 1398
Energy kCal 134 335
Fat (g) 8.7 21.8
Of Which Saturates (g) 4.8 12.0
Carbohydrates (g) 2.1 5.3
Of which sugars (g) 0.7 1.8
Polyops (g) 0.7 1.8
Fibre (g)  0.8 2.0
Protein (g) 11.6 29.0
Salt (g) 1.1 2.8
Sodium (mg) 433 1083

Simply store in a cool dry place such as a kitchen cupboard or pantry.

Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.

Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.

Suggestion: Devour with a portion of buttered mangetout.

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