Fit Foods Thai Red Chicken Curry And Brown Rice
400g ℮
Diced chicken fillet in a Thai red curry sauce with brown rice.
Ingredients
Brown Rice (36%), Coconut Milk, Chicken Breast (20%) [Chicken (98%), Salt, Stabiliser: Sodium Tripolyphosphate], Mixed Peppers (7%) [Green, Red, Yellow], Green Beans, Water, Red Thai Curry Paste (2%) [Garlic, Dried Red Chilli, Lemon Grass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp [Crustaceans], Salt), Kaffir Lime Peel, Pepper], Chilli, Ginger Purée, Garlic Purée, Thickener: Modified Maize Starch, Paprika, Salt, Cracked Black Pepper
Allergens
May contain traces of Fish and Nuts. For allergens, see ingredients highlighted in bold.
Nutritional Information
| Nutrition Information |
Per 100g |
|---|---|
| Energy kJ | 511kJ / 122kcal |
| Fat (g) | 4.4g |
| of which saturates (g) | 3.1g |
| Carbohydrate (g) | 11.1g |
| of which sugars | 0.9g |
| Protein (g) | 9.0g |
| Salt (g) | 0.48g |
*Reference intake of average adult (8400 kj / 2000 kcal)
Cooking Instruction
Microwave
Instructions: Pierce film and heat for 4 mins (900w appliance), 5 mins (750w), 6 mins (650w).
Cooking Instructions
Instructions: Ensure food is thoroughly cooked before serving. Do not reheat once cooked.
Caution:
Tray will be pliable when heated. Ensure you take care when removing it from the appliance and when peeling off the film after heating. Although every care has been taken to remove all bones, some small bones may remain.
Oven cook
Instructions: Pierce film and place in preheated oven at 180°C / 350°F / Gas Mark 4 for 30 mins.
Storage
Keep refrigerated between 1°C and 4°C. Once opened, continue to refrigerate and consume within 2 days. For ‘use by’, see front of pack.Not suitable for home freezing.
Recycling Information
Card. Recyclable Tray. Recyclable
Safety Information
CAUTION: Although every care has been taken to remove all bones, some small bones may remain. Take care when removing tray from your appliance as it will be pliable. Beware of escaping steam when removing film lid. Handle carefully to avoid scalding.
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