Boneless chicken thighs and sauteed vegetables simmered together in a moderately spicy thai flavoured coconut cream sauce
Dietaries: Gluten Free, Dairy Free
Curry: Chicken, brown onion, red onion, red capsicum, courgette, garlic, oil, brown sugar, thai red curry paste, vegetable stock, coconut cream, cornflour, fish sauce, soy sauce, lemon grass, kaffir lime leaf, fresh coriander, cashew nuts
We recommend placing the container in the fridge for 8-10 hours or overnight to thaw before heating. It can also be heated in the oven or microwave from frozen, just follow the instructions below:
Oven: Place defrosted contents in an ovenproof dish, cover and heat through at 180C for 30 – 35 mins. If cooking from frozen, add an additional 10-15 mins at 160C, stirring very gently after the initial 30 mins before returning to the oven to complete reheating.
Microwave: Remove contents from container, placing in a glass or ceramic microwaveable bowl. Cover with a plate or microwaveable clingfilm to prevent splattering. Heat on full power for 3 minutes. Remove and stir. Return to the microwave for another 3 mins heating. If heating from frozen, start with an initial additional 3 minutes, then continue as above.
Caution: Be careful of hot steam when removing covering
Note: The heating instructions are provided as a guide only and timings will vary depending on the power rating of the individual appliance. The above instructions are based on a 1100w microwave
Sprinkle with roughly chopped fresh coriander and serve with jasmine rice