Yellow Thai Chicken Curry
Description
Nutritional Info
| Nutrients | Per 100g | Per 150g Serving |
|---|---|---|
| Energy (kJ) | 380 | 570 |
| Energy (kcal) | 91 | 136 |
| Fat | 6.0g | 9.0g |
| of which saturates | 3.2g | 4.8g |
| Carbohydrate | 1.8g | 2.7g |
| of which sugars | 1.2g | 1.8g |
| Fibre | 0.6g | 0.9g |
| Protein | 7.9g | 11.9g |
| Salt | 1.2g | 1.8g |
Ingredients
Water, Chicken (35%), Coconut Milk [Coconut, Water] (11%), Bamboo Shoots (4%), Yellow Peppers (4%), Lemongrass, Lime Juice [With Preservative (E224)], Salt, Desiccated Coconut (0.8%), Kaffir Lime Leaves, Dark Soy Sauce [Water, Salt, Soya Beans, Sugar, Wheat Flour], Garlic, Rapeseed Oil, Demerara Sugar, Ginger, Fish Sauce [Anchovy Extract (Fish), Salt, Sugar], Turmeric, Chilli Flakes, Xanthan Gum, Coriander Leaves, Ground Coriander, Cumin, Cardamom, Cinnamon, Nutmeg.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Storage and Prep
To Heat your curries -
- In the microwave - decant into a suitable container and heat on full power for 4 – 5 minutes. (Heat until thoroughly heated through)
- In a pan with water - Place bags of in a pan with cold water, place on a hob on medium heat and slowly bring to a boil, allow water to simmer for 10 minutes
(Heat until thoroughly heated through). Be careful when removing from hot water and use scissors to cut open the bags and decant.
Yellow Thai Chicken Curry