Thai Red Chicken Curry

Savour the mouth-watering taste of Thailand with our Thai Red Chicken Curry. Crafted using succulent British free-range chicken, zesty lime juice, fiery red chilli, and tender aubergines, this dish is a symphony of flavours and textures. Our homemade red Thai paste, made using toasted cumin, coriander and many more fragrant spices adds an exquisite depth of flavour.

Enjoy this Thai Red Curry with fluffy white basmati rice. Learn to cook rice the Persian way, you will never look back! Immerse yourself in the authentic taste of Thailand with every bite of our Thai Red Chicken Curry.

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.