This mild curry features tender pieces of free range chicken breast fillet gently sautéed in a Thai green curry sauce. The chicken is gently cooked in the sauce until it's fall apart tender (which you can see in this photo). There's a great fresh flavour, but we haven't made it spicy. If you like more heat-punch we recommend adding a little Asian chilli oil. This delicious dish is served with fluffy Jasmine Rice.
Thai Green Chicken – Chicken Breast fillets diced, coconut cream water, onion, red capsicum, Green Curry Paste (green chilli, leongrass, kaffir lime leaves, shrimp paste, galangal,cumin, turmeric), and (vinegar, sunflower oil, herbs, spices, leons, lentils, salt) Fish Sauce (anchovy extract, salt, sugar), Maize starch, tuscan blend olive oil, coriander, kaffir lime leaf, lemongrass
Rice – Jasmine rice
Please note that this dish contains coconut cream, which itself contains small quantities of the following:
(GM-free stabiliser (xanthem gum E415, guar gum E412, carreegan, E407)
*Allergy warning - fish and shellfish within the curry pastes
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (fish, tabasco, etc) - may also contain their own preservatives/additives, although in small amounts in proportion to the cooked dish.
If thawed: Remove lid and leave resting on top. Heat for 2 minutes. Stir, then heat for another minute. Let stand for 1 minute before serving. (Container is microwave safe.) If still frozen - add extra heating time.