This Asian influenced chicken leek and coconut milk curry is packed full of cubes of chicken. The creamy leek infused coconut sauce gives an amazing depth of flavour.
Chicken Breast Fillet, Sunflower oil, Coconut milk, Chicken Stock(homemade), Leek, Green Thai Curry Paste, Basil Pesto, Fish Sauce, Salt, Pepper
Garlic, Shellfish, Nuts
Made in a kitchen that uses wheat (gluten) and nuts
Defrost and heat (lid on) at 160ºC for 20-30 minutes or until heated through, stir occasionally.
Serve with steamed Jasmine rice and vegetables of your choice.