Thai Red Chicken Curry

• Oven Cook from frozen
• British Chicken 
  
• Made in Lancashire
  

This supper goes beautifully with jasmine rice, mango salsa and Thai prawn crackers.

Allergy advice:

See ingredients in bold.

Ingredients

Chicken (28%), Red Thai Curry Sauce: Coconut Milk (Coconut Extract (75%), Water, Emulsifiers & Stabilisers)., Water, Cream (Milk), Onion, Creamed Coconut (Desiccated Coconut Sulphur Dioxide 50Ppm Max) [Sulphites], Garlic, Red Curry Paste (Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp (Crustaceans), Salt), Kaffir Lime Peel, Pepper). [Fish], Demerara Sugar, Vegetable Oil, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar, Water) [may contain Peanuts, Nuts], Cornflour, Lime Juice (From Concentrate, Potassium MetabiSulphite), Lemon Juice (Lemon Juice, Potassium MetabiSulphite), Lemongrass, Lime Leaves, Thai Basil, Coriander. Water Chestnuts, Edamame Beans (Soybean), Red Chilli.

Cooking Instructions

Cook from frozen.

All appliances vary, the following are guidelines only. Remove all outer packaging and pierce film lid.

OVEN:

ELECTRIC: 210^oC / FAN: 190^oC / GAS MARK: 6.5

Place product in the middle of a preheated oven and heat for 20 minutes. Peel bac =k the film, stir and place back in the oven for a further 15-20 minutes. Ensure food is piping hot throughout and allow to stand for 2 minutes before serving. Do not reheat once cooked.

Nutrition