Chicken Thai Red Curry

Chicken thigh [UK] 25%, Jasmine Rice (39%), Coconut Milk (Extract 70%, Water, Emulsifier E435) Water, Salt, Chicken Powder Bouillon (Maltodextrin, Flavourings, Salt, Sugar, Chicken Fat [Chicken Fat, Antioxidant (Extracts Of Rosemary)], Yeast Extract, Chicken [Chicken, Salt, Antioxidant (Extracts Of Rosemary)], Turmeric, Garlic, Onion Juice Concentrate, Lovage Roots), Red Curry Paste (Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp (Crustacean), Salt), Kaffir Lime Peel, Pepper), Sugar (Pure Sugar Cane) [Crustaceans, Green Chilli Peppers, Bamboo Shoots

• Crustaceans

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

MICROWAVE: Remove the pickle and place the lid loosely on the container. Place on a microwaveable plate and heat on full power for 3-4 minutes or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the pickle, lid and any outer packaging. Place on a baking tray at the top of oven for 20 minutes or until piping hot. Stand for 1 minute before serving.

❄️ ❄️ FROM FROZEN

MICROWAVE: Remove the pickle and place the lid loosely on the container. Place on a microwaveable plate and heat on full power for 7-8 minutes or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the pickle, lid and any outer packaging. Place on a baking tray at the top of oven for 30 minutes or until piping hot. Stand for 1 minute before serving.