Collect from 27th Sep
15th Sep - 20th Dec (order 7 days in advance)
Item No

Booths Thai Red Chicken & Tenderstem Broccoli Curry Meal Kit

In stock
British chicken breast in a fragrant curry sauce made with coconut, chilli, coriander, lemongrass, tenderstem broccoli and red pepper served with sticky jasmine rice.
Ready to Cook

1 x 300g Pack Chicken Breast

1 x 250g Carton Coconut Cream (Coconut Extract, Water, Emulsifier, Moni and Diglycerides of Fatty Acids, Stabiliser, Carboxy Methy Cellulose)

2 x 15g Pods Red Thai Seasoning (Coriander, Garlic Powder, Paprika, Sugar, Salt, Ginger, Onion Powder, Pepper, Chilli Powder, Galangal Root Powder, Coconut Milk Powder, Cassia, Lemongrass Powder, Lemon Juice Powder, Clove, Lime Leaf Powder, Spice Extract (Lime, Tumeric), Anti-Caking Agent, Silica Dioxide)

1 x Lime

1 x Red Pepper

4 x Tenderstem Broccoli

1 x 20g Pod Red Thai Paste (Onion, Red Pepper, Red Chilli, Vinegar Spirit, Sunflower Oil, Lemongrass, Ginger, Coriander, Lime Leaf, Sea Salt, Water, Coriander Powder, Cumin Powder, Lactic Acid, Chilli Powder, Xanthan Gum, Ascorbic Acid, Potassium Sorbate)

1 x Spring Onion

1 x 20g Pack Coriander

1 x 140g Pack Jasmine Rice

Warning:  Although every effort has been made to remove bones, small fragments may remain.

Due to packing methods and supplier's own processes Booths recipe boxes may also contain low levels of the following allergens:  Cereals containing Gluten, Milk, Fish, Crustaceans, Molluscs, Eggs, Soya, Sesame, Sulphites, Mustard, Lupin, Celery, Nuts and Peanuts.

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 935g
Serving Size (Max): 2
Manufacturer Address: Produced by E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1.  Slice the chicken breast into bite size pieces.

2.  On a seperate board, slice the red pepper into strips lengthways.  Peel and chop the spring onion and set aside.

3.  Remove the coriander leaves from the stalks and chop finely, then chop the broccoli lengthways and lime in half.

4.  Rinse the rice with cold water and drain.  Add to a pan with 250ml of water, cover and bring to the boil.

5.  Whilst the rice cooks, heat 1tbsp of oil in a heavy based pan.  Fry the chicken on a medium-high heat for 2-3 minutes or until browned.

6.  Reduce the heat to medium and add the broccoli and red pepper, fry for 2 minutes.  Add the red Thai seasoning and paste, fry for 30 seconds.

7.  Add 100ml of water and 250ml of coconut cream to the pan and combine.  Bring to a boil, then simmer for 10-15 minutes on a low heat.

8.  Fluff the rice with a fork and place into bowls.  Top with the curry and garnish with a sprinkle of chopped coriander, spring onion and a squeeze of lime to taste.

Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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