- Oven Cook from frozen
- British Chicken
- Made in Lancashire
Serve this supper with a bowl of basmati rice and a side of pak choi. Thai prawn crackers sometimes too!
Allergy advice:
See ingredients in bold.
Ingredients
Chicken (28%) Green Thai Curry Sauce: Water, Cream (Milk), Coconut Milk (Coconut Extract (75%), Water, Emulsifiers & Stabilisers)., Onion, Creamed Coconut (Desiccated Coconut: Sulphur Dioxide 50Ppm Max) [Sulphites], Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp (Crustaceans), Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric. [Fish], Demerara Sugar, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar, Water) [may contain Peanuts, Nuts], Lemon Juice (Lemon Juice, Potassium MetabiSulphite), Vegetable Oil, Lemongrass, Cornflour, Coriander, Lime Leaves, Lime Juice (From Concentrate, Potassium MetabiSulphite), Thai Basil. Sweetcorn, Green Beans
Cooking Instructions
Cook from frozen.
All appliances vary, the following are guidelines only. Remove all outer packaging and pierce film lid.
OVEN:
ELECTRIC: 210oC / FAN: 190oC / GAS MARK: 6.5
Place product in the middle of a preheated oven and heat for 20 minutes. Peel back 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
|
Nutritional Information |
|
|
Typical Values As Sold |
Per 100g |
|
Energy |
559 kJ /144 kcal |
|
Fat |
9.2 g |
|
- of which is saturates |
5.4 g |
|
Carbohydrates |
6.5 g |
|
of which is sugar |
3.5 g |
|
Fibre |
1.3 g |
|
Protein |
7.1 g |
|
Salt |
0.78 g |