Aromatic spicy free range chicken thigh cooked in a coconut cream curry with yellow scented rice loaded with peas and capsicums for extra vegginess!
chicken thigh 34%, basmati rice 31%, pea 6.2%, capsicum 6%, coconut cream 4.5%, onion, fish sauce, tamarind, canola oil, garlic, ginger, galangal, palm sugar, chilli, lemongrass, brown sugar, lime juice, spring onion, turmeric, coconutDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Oven: Remove sleeve, puncture clear lid. Heat in a preheated oven at 180°C for 20 to 25 minutes
Microwave (recommended if heating): Remove sleeve and puncture clear lid. Heat for 3-4 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.