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Thai Green Chicken Curry
with Kelp Noodles
Our own fragrant take on the Eastern classic,
with baby corn, sweet potato & red pepper.
• FREE RANGE • GLUTEN FREE • DAIRY FREE • SOY FREE •
441 calories per pot
Kelp Noodles, Free Range British Chicken*, Coconut, Water, Sweet Potato, Red Peppers, Baby corn, Carrots, Onions, Fish Sauce, Sugar, Lime Leaves, Rice Flour, Thai Green Curry Paste [Spinach, Green Chilli Puree, Coriander, Onions, Garlic Puree, Basil, Lemongrass Puree, Salt, Galangal Puree, Lime Leaves, Coriander Seeds, Black Pepper, Chilli Powder, Cumin Seeds].
*We slow roast the free range British chicken, before shredding by hand, then adding to the curry.
Allergens: Fish (Fish Sauce).
of which sugars
of which saturates
Keep refrigerated below 5°C. Once opened, consume within 2 days.
Suitable for home freezing. If freezing, consume within 3 months and allow extra time for heating.
MICROWAVE (850W Cat.E): Remove sleeve and lid. Rest lid loosely on top.
Heat for 31⁄2 minutes on full power, stirring halfway through. Allow to stand for 1 minute. As microwave powers vary, please check manufacturer's instructions.
HOB: Empty contents into a saucepan. Warm on a medium heat, stirring occasionally, until piping hot (usually 5 - 6 minutes).
CHECK CONTENTS ARE PIPING HOT BEFORE SERVING.
We love hearing from you!!....and keep sending your comments!
“Yum!!! As a standby to keep in the fridge for late night suppers or lunches this is fabulous. It was really tasty. I will be buying again!”
MrsFoodie, Feb 2015, via Ocado
“Delicious! This is really lovely... an authentic Thai taste!”
strangegirly, Nov 2015, via Ocado
“Best ever Thai green curry! I loved it so much, I had it every day for lunch during the [Kirstie Allsopp's Handmade] fair.”
@SkelterDevon, Sept 2016, via Twitter
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