Thai Red Chicken Curry with Cauliflower Rice & Greens

Thai Red Chicken Curry with Cauliflower Rice & Greens

478 Kcal
51g Protein
use by 6 days

Seasoned Chicken Breast coated in a creamy Thai red sauce, served with cauliflower rice, mangetout, baby corn and savoy cabbage

Ingredients

Cauliflower Rice, Chicken Breast, Coconut Milk, Water Cabbage, Mangetout, Baby Corn, Penang Curry Paste (Crustaceans), Fish Sauce (Crustaceans, Fish), Potato Starch, Olive Oil, Brown Sugar, Black Pepper, Sea Salt

Allergens

ALLERGY ADVICE: For allergens, see ingredients in Bold. This meal is manufactured in a facility that handles NUTS.

Allergens Statement

Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.

Nutritional Info

475g Weight | 478 Kcal | 51g Protein | 15g Carb | 22g Fat | 16g Saturated Fat | 6.2g Fibre |2.8g Salt | 11g Sugar

Cooking Instructions

Microwave:聽Remove sleeve and peel back corner of film lid. Heat on full power for 3 minutes (800W). Check food is piping hot. Leave to stand for 1 minute. All cooking appliances vary. This is a guide only.

Oven:聽Preheat oven to 180 degrees. Remove sleeve and peel back corner of the film lid and heat for 20-25 minutes. Stand for 1 minute.