Oven-Ready Thai Green Chicken Curry
with Baby Spinach & Quick Rice | <5 min prep
Want dinner on the table in 3 easy steps? Simply heat up our oven-ready Thai green chicken curry and serve it with quick microwaveable rice, fresh spinach and a squeeze of lime juice. This is home cooking made easy, with minimal prep and maximum flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Microwavable Basmati Rice
1 packet
Baby Spinach Leaves
1
Lime
1 packet
Thai Green Chicken Curry with Jasmine Rice
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Remove plastic film from Thai green chicken curry and cover tightly with foil. • Bake until warmed through, 30 minutes. • Remove from oven and remove foil. Bake until golden, a further 10 minutes.
• When the curry has 5 minutes remaining, microwave basmati rice until steaming, 2-3 minutes. • Roughly chop baby spinach leaves. Slice lime into wedges.
• Stir baby spinach and a squeeze of lime through curry. • Divide rice and Thai green chicken curry between bowls to serve. Enjoy!
