Red Thai Chicken Curry
Pieces of chicken cooked in an aromatic sauce with coconut and coriander.
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)|
|Of Which Saturates (g)||5.5||13.8|
|Of which sugars (g)||0.4||1.0|
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.