red thai chicken curry
Pieces of chicken cooked in an aromatic sauce with coconut and coriander.
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)|
|Of Which Saturates (g)||4.8||12.0|
|Of which sugars (g)||0.7||1.8|
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.