Thai Chicken & Butternut Squash Curry
Tender chunks of chicken fillet and butternut squash in a creamy coconut, lemongrass, garlic, ginger, galangal, lime leaf and chilli sauce with fluffy turmeric and clove infused rice.
- Serves 1
- All ingredients are prepared and cooked by hand. We roast & grind our spices for that extra mile in flavour.
- Ingredients: Chicken fillet, butternut squash, garlic, ginger, coconut milk, chicken stock, celery, green chilli, lemongrass, galangal, shrimp paste (shellfish), kaffir lime leaves, coriander seed, cumin, turmeric, sugar, sunflower oil, sea salt, long-grain rice.
- Allergens: Paprika, celery, shellfish.
- Reheating Instructions: For best results, cook from frozen. To Reheat in Oven: Oven fan 170'C *Electric 190'C *Gas 5 for 50 minutes. Pre-heat oven 170'C. Cook in centre of oven for 50 minutes. Ensure food is piping hot. To Reheat in Microwave: Microwave Cat E*850W* full power for 7 minutes, rest, 5 minutes. Pierce film. Cook on full power for 7 minutes, rest for 1 minute & stir, cook for 5 minutes. Remove film carefully as contents will be very hot.