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Red Thai Chicken Curry

Serving Suggestion Videos

Red Thai Chicken Curry MicrowaveableGluten FreeChilli Level 2Dairy Free Meals

A warming Red Thai curry with marinated chicken breast pieces and coconut milk

£4.25 Serves 1 (250g)
£7.50 Serves 2 (500g)

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Serving Suggestion

Try with:

Flat rice noodles instead of rice in a bowl. It really works. 

How We Make It At Our Kitchen

  • Our Chefs start this class Thai dish by marinading our fresh chicken breast in red Thai curry paste, Thai fish sauce and lime juice to add lots of flavour. The chicken is then roasted through the oven to keep it nice and juicy
  • We make our red Thai curry sauce by slowly heating coconut milk in a pan, before adding Thai fish sauce, lemongrass puree, tamarind paste and red Thai paste. This is brought to a slow boil to allow the aromatic Thai flavours from these ingredients to be released
  • Our Chefs then add blended red peppers to give the dish its distinctive red colour! Finally, we add lime leaf to the sauce to give it an authentic lime-y flavour. Serve with our jasmine rice, garnished with fresh lime leaves.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)536 1,340
Energy (cal)128 320
Protein (g)12.3 30.8
Carbohydrate (g)3.2 8
of which: sugars (g)2.9 7.3
Fat (g)7.2 18
of which are saturates (g)6.3 15.8
Fibre (g)0.7 1.8
Sodium (g)0.32 0.8
Salt (g)0.8 2

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

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 Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

serves 1

Chicken (43%), Coconut Milk (35%), Red Peppers, Red Thai Curry Paste (3%), Water, Demerara Sugar, Thai Fish Sauce, Lime Leaf, Tomato Puree, Lemongrass Puree [Sulphites], Tamarind Paste, Cornflour, Rapeseed Oil, Lime Juice, Turmeric.

Thai Red Curry Paste contains: Red Chilli, Onion, Garlic, Salt, Lemongrass, Galangal, Kaffir Lime Leaves, Spices (Coriander seed, Fennel, Cardamom). Thai Fish Sauce contains: Water, Anchovy Extract, Salt, Sugar. Made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 2

Chicken (43%), Coconut Milk (35%) (contains: Coconut Extract, Water), Red Peppers, Red Thai Curry Paste (3%) (contains: Red Chilli, Onion, Garlic, Salt, Lemongrass, Galangal, Kaffir Lime Leaves, Spices (Coriander seed, Fennel, Cardamom)), Water, Demerara Sugar, Thai Fish Sauce (contains: Water, Anchovy Fish Extract, Salt, Sugar), Lime Leaf, Tomato Puree, Lemongrass Puree [Sulphites] (contains: Lemongrass, Lemon Juice, Salt), Tamarind Paste, Cornflour, Rapeseed Oil, Lime Juice, Turmeric. Made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 13 April 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

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

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
850W
3 mins > stir gently & re-cover > 2 mins
Allow to sit for 2 mins and ensure the food is piping hot before serving.

Oven:

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

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
35-40 mins
Stir well and allow to stand for 2 mins. Ensure the food is piping hot before serving.

Extra Warnings:

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

serves 2

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
850W
7 mins > stir gently & re-cover > 5 mins
Allow to sit for 2 minutes and ensure the food is piping hot before serving.

Oven:

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

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
45 mins
Allow to sit for 2 minutes and ensure the food is piping hot before serving.

Extra Warnings:

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

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Fish, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serving Suggestion Videos

 

‘On long days like this I'm happy to come home and chuck @theCOOKkitchen in the oven, their Red Thai Chicken curry is awesome #lowcarb too’

Andrew via Twitter

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