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Oven cook Instructions: This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully. 1. Preheat your oven to 200ºC/180ºC fan/gas mark 7. (Be careful not to grill by mistake!) 2. Remove the film but leave the Thai red curry and rice in their wooden tray*. 3. Unfold the foil we've provided and tightly wrap over the top of the rice. 4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 5 minutes. 5. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout. *Our wooden trays are designed for the oven. Just make sure they aren't placed close to any element or flame.
Water, Coconut Cream (Coconut, Water), Chicken (19%), Rice (13%), Onions, Bamboo Shoots, Edamame Beans ( Soya ), Rapeseed Oil, Demerara Sugar, Lime Juice, Fish Sauce (Anchovy Extract ( Fish ), Salt, Sugar), Ginger Purée, Lime Leaves, Red Thai Paste (Dried Red Chilli, Garlic, Lemongrass, Salt, Shallot, Galangal, Shrimp Paste (Shrimp ( Crustaceans ), Salt)), Yellow Thai Paste (Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seeds, Kaffir Lime Peel, Cumin Seeds, Cardamom, Ground Cinnamon, Mace, Turmeric), Red Chillies*, Coriander, Basil, Galangal, Salt, Garlic Purée, Lemongrass, Cornflour, Paprika Oil, Paprika, Ground Coriander, Ground Cumin, Ground Fennel Seeds, Ground White Pepper, Ground Cardamom, Ground Star Anise, *As you would expect, this has a bit of a kick
Please keep flatKeep in a fridge below 5°C. Not suitable for freezing - the rice doesn't like it. For use by date, see top of pack.