Thai red chicken curry with boiled rice


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A warming Thai red curry with marinated chicken breast pieces, garlic, onion, red peppers, green beans, coconut milk and coriander. Served with a portion of boiled rice.

Serves 1 person

Use within 2 days from day of delivery.


Allergens: none



Oven cook from chilled: Pre-heat oven to 190 degrees (fan). Place on a baking tray, loosen the lid and heat in the centre of a pre-heated oven for 25 minutes. Remove lid, stir and serve.

Boiled rice: Place in a microwaveable bowl, cover and re-heat for 1.5 minutes until steam rises.

Oven cook from frozen: Remove from the freezer 24h before cooking to make sure it is thoroughly defrosted. Freeze for up to 3 months only.

Take care when removing the lid as hot steam will escape. Check the product is piping hot before serving.


Chicken breast, Thai red curry paste, coconut milk, onion, coriander, red peppers, green beans, garlic, fresh ginger,  salt and pepper.