Red Thai Chicken Curry Masthead
Out Of Stock

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 [Water, Sunflower Oil, Red Chilli, Salt, Fingerroot, Galangal, Garlic, Sugar, Shallot, Lemongrass, Kaffir Lime Peel, Coriander Seed, Coriander Root, Cumin, Cardamom Seed, White Pepper, Acidity Regulator (Citric Acid)], Water, Honey, Coriander, Thickener (Carob Gum), Salt, Light Soy Sauce [Water, Soy Extract [Water, Soya Bean, Salt, Wheat Flour], Salt, Glucose, Spirit Vinegar], Lemon Juice.

Allergen Advice: for allergens see ingredients in bold.

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

NUTRITION per 100g per portion (250g)
Energy kJ 608 1521
Energy kCal 146 366
Fat (g) 10.4 26.1
Of Which Saturates (g) 5.5 13.8
Carbohydrates (g) 1.8 4.5
Of which sugars (g) 0.4 1.0
Fibre (g) 0.8 2.0
Protein (g) 10.9 27.3
Salt (g) 1.01 2.52
Sodium (mg) 408 1021

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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