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Yellow Thai Chicken Curry

A classic yellow curry with chicken breast, coconut milk, lime leaf, lemongrass and turmeric.

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A fresh, fragrant and mild curry, perfect for those unfamiliar with Thai cuisine or anyone who fancies a change from red and green Thai curries
The signature flavours are lemongrass, coconut milk, fish sauce, lime juice, tamarind and Thai spices
The sauce gets its vibrant colour from yellow peppers

Try it With:

For a hassle-free supper, just serve with some of our Coconut & Lime Leaf Rice to soak up the tasty sauce. Garnish with a wedge of lime
If you’re planning a Thai feast, pair it with other one-portion dishes so guests can mix and match. You’ll find Thai crackers in our shops, too – an essential addition!
Take a tip from Thai street food vendors and mix some finely chopped red birdseye chillis with fish sauce (1 tbsp per chilli). Leave in a ramekin so your guests can add as desired. For more Thai tips, visit our blog

Typical Values	Per 100g	Per Portion
Energy (kJ)	670	1,742
Energy (cal)	160	416
Protein (g)	12.7	33
Carbohydrate (g)	7.5	19.5
of which: sugars (g)	4.5	11.7
Fat (g)	8.9	23.1
of which are saturates (g)	6.5	16.9
Fibre (g)	0.5	1.3
Sodium (g)	0.28	0.74
Salt (g)	0.7	1.85

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

serves 1

Chicken (40%), Coconut Milk (37%) (contains: Coconut Extract, Water), Yellow Peppers (9%), Demerara Sugar, Thai Fish Sauce (contains: Water, Anchovy Fish Extract, Salt, Sugar), Yellow Thai Curry Paste (2%) (contains: Shallot, Lemon Grass, Curry Powder (Turmeric, Cinnamon, Coriander Seed, Clove, Fennel, Cardamom), Salt, Garlic, Dried Chilli, Galangal, Clove, Ginger, Turmeric, Acidity Regulator: Citric Acid), Cornflour, Water, Tomato Puree, Lemongrass Puree [Sulphites] (contains: Lemongrass, Lemon Juice, Salt), Tamarind Paste (contains: Tamarind, Water), Milled Lime Leaf, Rapeseed Oil, Lime Juice, Dried Lime Leaf, Turmeric.This product is made in our kitchen in Kent using chicken from the UK.

Please Note: The details above are correct as of 24 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 2

Chicken (40%), Coconut Milk (37%) (contains: Coconut Extract, Water), Yellow Peppers (9%), Demerara Sugar, Thai Fish Sauce (contains: Water, Anchovy Fish Extract, Salt, Sugar), Yellow Thai Curry Paste (2%) (contains: Shallot, Lemon Grass, Curry Powder (Turmeric, Cinnamon, Coriander Seed, Clove, Fennel, Cardamom), Salt, Garlic, Dried Chilli, Galangal, Clove, Ginger, Turmeric, Acidity Regulator: Citric Acid), Cornflour, Water, Tomato Puree, Lemongrass Puree [Sulphites] (contains: Lemongrass, Lemon Juice, Salt), Tamarind Paste (contains: Tamarind, Water), Milled Lime Leaf, Rapeseed Oil, Lime Juice, Dried Lime Leaf, Turmeric. This product is made in our kitchen in Kent using chicken from the UK.

Please Note: The details above are correct as of 24 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Oven:

Preheat oven. Remove sleeve, pierce film. Place on baking tray in centre of oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

30 mins

Allow to stand for 2 mins.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.

850W

3 mins > stir gently & re-cover > 3 mins

Allow to stand for 2 mins.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir well, 1 min 30 secs.

Extra Warnings:

Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.

serves 2

Oven:

Preheat oven. Remove sleeve, pierce film. Place on baking tray in centre of oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

45 mins

Allow to stand for 2 mins.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.

850W

7 mins > stir gently & re-cover > 6 mins

Allow to stand for 2 mins.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 3 mins, stir well, 3 mins.

Extra Warnings:

Steam may be released when removing film lid. Although every care has been taken to remove all bones,some may remain.

Please Note: The details above are correct as of 24 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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Yellow Thai Chicken Curry

Sorry, this product is no longer available

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How We Make It At Our Kitchen

Nutrition

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Oven:

Oven Settings

Microwave:

Defrost Instructions:

Extra Warnings:

serves 2

Oven:

Oven Settings

Microwave:

Defrost Instructions:

Extra Warnings:

Allergens

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