A medium-hot Thai-style curry
This beautiful curry features succulent chicken, simmered in our chef's red curry paste and coconut milk, with zucchini, bamboo and cherry tomatoes. This dish is finished with fresh Thai basis and lime leaves.
A great way to warm up after a day in the cold. Best served with steamed jasmine and some steamed Asian vegetables, such as bok choy. Try it first to see how spicy it is for you, and then add extra chilli if you prefer.
Chicken, chicken stock, bamboo, zucchini, coconut milk, capsicum, cherry tomato, curry paste, fish sauce, vegetable oil, palm sugar, basil, nutmeg, coriander, cumin, cardamom, lime leaf, shrimp paste.
Allergy warning - contains shellfish
Microwave: (Dependent upon the individual microwave used.) Pop the lid of the container and place in a microwave. Cook for four minutes on high. Remove and stir. Cook for a further six minutes. Stir again and allow to rest for a few minutes before eating.
Stovetop: Allow the meal to thaw, and then heat in a pot. Bring the sauce gently to the boil, and then simmer on a low heat for five minutes, stirring occasionally.
This dish contains shellfish - and may contain traces of nuts, seeds, gluten, eggs and dairy (as it it cooked in a kitchen where other meals are being prepared).
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (fish, tabasco, etc) - may also contain their own preservatives/additives, although in very small amounts in proportion to the cooked dish.