Thai Red Chicken Curry

Slow cooked free range British chicken bursting with Thai aromatics

Chicken (27.4%), water, potatoes, onion, coconut milk, aubergine, Red Thai curry paste (onion, red chilli, red peppers, water, sunflower oil, paprika, basil, lemon grass, nutmeg, salt, turmeric, lemon peel, lime juice, ground coriander, ground cumin, black pepper), Tamari (SOYA beans, water, sea salt, mirin (sweet rice, water, cultured rice), red pepper, spinach, sugar, potato starch, coriander leaves, vegetable stock (sea salt, maltodextrin (from maize), rice flour, vegetables 7.2% (onion, carrot, parsnip), yeast extract, sunflower oil, parsley, turmeric), salt, lime juice

Energy 453kJ/107kcal, Fat 1.4g of which saturates 0.3g,
Carbohydrate 11g of which sugars 4.6g, Protein 13g, Salt 1.6g

Can be cooked from frozen or defrost in the fridge overnight.
Not suitable for cooking in a microwave.

  1. Preheat your oven to 170ºC, 325ºF gas mark 3.
  2. Remove this sleeve and plastic wrapping but keep in the wooden baking mould and place on a baking tray. Cover tightly with foil provided. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to a direct flame or element.
  3. Cook for 25 minutes if defrosted or cook for 45 minutes if still frozen. Cook until piping hot.
  4. Leave for a couple of minutes before serving.