A mildly spiced recipe mix with ground coriander, ginger, cardamom and coriander leaf for a fragrant green Thai chicken curry.
Spices (Ground Coriander Seed (9%), Dried Onion, Garlic Powder, Ground Ginger (4.5%), Cumin, Cardamon, Dried Chillies), Sugar, Pea Flour, Modified Starch, Flavourings (contains Barley, Celery, Crustaceans, Fish, Wheat), Salt, Cream Powder (from Milk), Coriander Leaves, Whey Powder (from Milk) Acid (Citric Acid), Skimmed Milk Powder
Total content of herbs and spices = 34%
No hydrogenated fat, artificial colours, added preservatives or MSG
For OUR RECIPE you will need …
1 sachet Schwartz Thai Chicken Green Curry Recipe Mix
- 1 tbs oil
- 450g boneless, skinless chicken breasts, cubed 350ml semiskimmed milk
- 1 bunch spring onions, sliced
- 100g frozen peas
3 Easy Steps...
1 Heat oil and fry chicken for about 5 mins, until golden brown.
2 Mix seasoning with milk, stir into the pan and bring to the boil.
3 Stir in spring onions and peas, simmer for 5 mins, until rich and smooth.
Try Something Different: Try replacing the chicken with cooked prawns and adding mangetout, baby corn and carrot batons. Delicious with rice or noodles, garnished with shredded spring onions, Schwartz Coriander Leaf and Sesame Seeds.
Store in a cool, dry place out of direct sunlight.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.
|(Typical Values)||Per 100g |
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)