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, green chilli, lemongrass, galangal, shrimp paste (shellfish), kaffir lime leaves, coriander seed, cumin, turmeric, sugar, sunflower oil, sea salt, long-grain rice.
- Allergens:, 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.