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Thai Green Chicken Curry DishThai Green Chicken Curry Dish
Thai Green Chicken Curry Boil BagThai Green Chicken Curry Boil Bag

Thai Green Chicken Curry

Good Source of Protein
Low Fat
Low Sugar

Sizes Available

Nutrition Information

Servings per kilo:

6.6

Serving size:

150g

Average Quantity per Serving
Average Quantity per Serving 100g
Energy
945.0 kJ
630.0 kJ
Protein
11.5 g
7.7 g
Fat, total
13.8 g
9.2 g
– saturated
7.4 g
4.9 g
Carbohydrate
13.0 g
8.7 g
– sugars
9.9 g
6.6 g
Sodium
604.0 mg
402.0 mg

Ingredients

Water, Chicken (29%), Beans, Capsicum, Coconut Milk Powder (6.3%) (Coconut Extract Powder, Maltodextrin E1400, Modified Food Starch E1450), Thai Green Curry Powder (4.2%) (Contains Sulphites, Dehydrated Vegetables, Salt, Rice Flour, Maltodextrin, Yeast Extract, Anti-Caking Agent (341), Food Acid (330), Natural Oil), Sugar, Canola Oil, Lemon Juice (Sulphites), Fish Sauce (Anchovy, Fructose), Milk Powder, Modified Maize Starch (1422), Tamarind Concentrate, Kaffir Lime Leaves, Lemongrass.

Allergen

Seafood, Milk, Sulphites

May Be Present

Soy, Gluten.

Cooking Instructions

Results may vary according to the appliance used and portion sizes. Please adjust cooking times and temperatures if necessary.

Store at or below -18°C
Boil in Bag from Frozen
  1. Place unopened and unpunctured sachet in a pot of hot or boiling water.
  2. Bring water to boiling point and simmer for approximately 18 minutes (less heating time if product is thawed).
  3. Remove sachet from pot cut with scissors half way across the top, and serve.
Microwave from Thawed (Based on 1000MW Microwave)
  1. Remove contents from bag and transfer to a microwave dish or container.
  2. Cover the meal with a microwave dish and heat on high power for 5 minutes. Carefully stir meal, then heat on high for a further 3 minutes or until hot.
Stir Fried from Frozen and Thawed (Heating time will differ between the two)
  1. Empty contacts into pan and heat slowly.
  2. Stir frequently until hot.
Note: Heating instructions are provided as a guide only.