Green Thai Chicken Curry
An aromatic green Thai Chicken Curry. Cooked with aubergine & kaffir lime leaves.
Coco Milk, Chicken, Fermented Soya, Onion, Ginger, Green Chilli, Spinach, Lemongrass, Garlic, Coriander, Basil, Lime Juice, Kaffir Leaves, Salt & 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.