Chicken breast, lemongrass, ginger, coriander, chilli, lime, garlic, Thai green curry paste – (green chilli 45%, salt, garlic, galangal, lemongrass, shallot, kaffir lime peel, coriander, pepper, cumin, yeast extract, citric acid) rapeseed oil, salt, pepper, spring onion, butternut squash, red onions, pak choi, cashew NUTS. Sauce - onions, lemongrass, ginger, chilli, lime zest, lime juice, sweet chilli sauce- (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), garlic, coriander, pepper, gluten free SOY sauce (Water, Soybeans, Salt, Spirit Vinegar), Thai red curry paste (water, sugar, creamed coconut, modified maize starch, coconut flour, salt, garlic, rapeseed oil, dried red chilli, lemongrass, shallot, acidity regulator (citric acid), kaffir lime peel, paprika extract, spices, galangal), peanut butter (PEANUTS) - (Roasted Peanuts (87%), Rapeseed Oil, Certified Sustainable Palm Oil, Sugar, Salt), coconut milk – (Coconut Extract (65%), Water, Stabiliser: Guar Gum (allergens highlighted).
Thai Red Chicken Meatball Curry
Minced chicken breast meatballs flavoured with fragrant lemongrass, ginger, coriander, chilli, lime & garlic, cooked in a rich Thai red peanut curry sauce.
Cook from frozen - preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, pierce lid several times, place container onto a baking sheet and bake for 40 minutes until the sauce is bubbling hot. Then simply serve with your favourite accompaniments.
If this product has been defrosted, simply follow the oven instructions and bake for 25 minutes.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 2 days.
SOY, NUTS, PEANUTS