Description
Water, Rapeseed Oil, 𝐅𝐢𝐬𝐡 Sauce (Anchovies (𝐅𝐢𝐬𝐡), Salt, Sugar, Water), Garlic Purée, Lemongrass, Onion, Red Chilli Paste (5%) (Chillies, Salt, Acidity Regulator: Acetic Acid), Galangal (4.5%), Tomato Paste, Modified Maize Starch, Sugar, Chilli Flakes (2%), Lime Leaves (2%), Salt, Ground Spices (Coriander, Cumin, Cardamom), Coriander Leaf, Thai Basil, Acidity Regulator: Citric Acid; Paprika Extract.
Recipe Suggestion:
1. Heat 2 tbsps. of oil in a pan over a medium heat. Add 400g diced chicken* and baby sweetcorn and fry for 3-4 minutes.
2. Add the contents of the jar of paste and fry for a further 1-2 minutes.
3. Add 400ml coconut milk and simmer for 10-12 minutes. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains, and the juices run clear.
4. Serve with rice. *Can be substituted with prawns
Per 100g:
Energy 719kJ, 173kcal
Fat 14g
of which saturates 1.0g
Carbohydrate 9.7g
of which sugars 5.1g
Fibre 1.9g
Protein 1.8g
Salt 3.3g
Per 45g serving
Energy (8400kJ/2000kcal) 323kJ, 78kcal 4%
Fat (70g) 6.2g 9% MEDIUM
Saturates (20g) <0.5g 2% LOW
Sugars (90g) 2.3g 3% MEDIUM
Salt (6g) 1.5g 25% HIGH