Spicy Thai Panang Chicken Curry

over Fluffy Coconut Rice

Serves 2 (750 g)

1. Run the Panang Curry Sauce pouch under warm tap water for 8-10 seconds to slightly thaw.
2. In a large non-stick pan, add the contents of the chicken, vegetable and sauce pouch with 1/4 cup of water. Cook over medium heat for 8-9 min, stirring occasionally until warmed through.
3. Meanwhile, in a second large non-stick pan, add the contents of the rice pouch with 3-5 tbsp of water and cook over medium heat for 3-4 min stirring occasionally until the rice is warmed through.
4. Plate the Panang Chicken Curry alongside the coconut rice
5. Serve and enjoy!

Ingredients: Chicken thigh, Coconut milk (Coconut, Water, Guar gum, Polysorbate 60), Jasmine rice, Baby corn, Red onion, Red bell pepper, Water, Yellow onion, Panang curry paste (Shallot, Garlic, Salt, Dried red chili, Lemongrass, Galangal, Coriander seed, Cumin, Kaffir, Lime peel, Mung bean, Acidity regulator), Peanut Butter (Roasted peanuts, Soybean oil, Corn, Maltodextrin, Sugar, Hydrogenated vegetable oil, Salt, Mono and diglycerides), Unsweetened shredded coconut, Ginger, Lemongrass, Brown sugar, Coconut oil, Fish sauce (Anchovy, Salt, Sugar), Shrimp paste (Shrimp, Salt), Canola oil, Chicken bouillon (Glucose solids, Dextrose, Cornstarch, Salt, Chicken fat, Dehydrated chicken, Onion powder, Hydrolyzed corn protein, Yeast extract, Citric acid, Natural flavour, Chicken broth, Spices), Thai basil, Kosher salt, Lime leaf.

Contains: Peanuts, Fish, Crustacean, Molluscs.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)