Thai green chicken curry
Mildly spiced free-range Thai green chicken curry with roasted kumara and bamboo shoots and coconut jasmine rice
Chicken (28.7%), basmati rice (19.1%) [Basmatti rice (44.4%)], Carrots (11.9%), Sweet potato (11.9%), Coconut cream (6%) ( Tree nuts), Onions (6%), Lime juice (1.2%), Fish sauce (1.2%), Green curry paste (0.96%), Palm sugar by jeeny's (0.6%), Coriander (0.3%), Coconut flakes (0.3%Dishes 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.
Pierce film and heat in microwave for 3 to 4 minutes, stirring half way through.
Preheat oven to 160°C
Pierce film and heat for 10-15 minutes. Half way through add one teaspoon of water to rice and stir chicken curry.