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Cambodian Chicken Curry


Pulled Chicken in our own recipe aromatic Cambodian curry sauce made with coconut milk, lemon grass, fresh ginger, basil and lime.

Coconut Milk, Chicken, Olive Oil, Lemongrass, Ginger, Onion, Garlic, Lime Juice, Coconut Sugar, Chilli, Fennel Seeds, Coriander, Miso, Basil, Turmeric, Spices.

Microwave: Pierce film. Cook on full power for 3 minutes. Give it a gentle stir and cook again for 2 minutes.  Rest the meal for 2 minutes. Ensure the meal is hot before serving.

All ovens vary so please do ensure the meal is piping hot before serving.

Oven: Preheat the oven to 180 C  Pierce the film and cook for 40 minutes.

If this meal is defrosted cook at 180 C for 25 minutes.

Ideal with our Basmati Rice and who can resist an Onion Bhaji?

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