200°C · 15-30 minAllergens
Soja
VisThai chicken curry
This mildly spicy green chicken curry is made with fresh lemongrass, lime leaves, and ginger, coconut milk, and amarillo pepper (yellow pepper). The chicken thigh fillet (Beter Leven 2 stars) is simmered in the sauce, resulting in a tender texture. Served with a variety of crunchy vegetables, Thai basil, and steamed whole grain rice.
Thai chicken curry
Chicken thigh fillet (Beter Leven 2 stars), pointed cabbage, broccoli, daikon, yellow bell pepper, green beans, bean sprouts, white onion, garlic, fresh amarillo pepper (yellow pepper), fresh lemongrass (sereh), ginger, coriander, lime leaves and Thai basil, chili powder, cumin seeds, coriander seeds, turmeric, basmati rice, brown rice, gluten-free soy sauce, fish sauce, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, potato starch, rice vinegar, sunflower oil, pepper and salt.
Allergens: soja, vis.
Microwave
Heat the curry, vegetables, and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry, vegetables, and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.