Thai red curry with chicken and aubergine
Stir fried pak choi, garlic and sesame
Steamed jasmine rice
Allergens: nuts, soy, sesame
Curry: Loosen lid and microwave on full power for 4 minutes. Stir well and ensure it’s piping hot. If not, microwave for one more minute. Alternatively, place in a small saucepan and heat gently, stirring occasionally, until the sauce is gently bubbling and the chicken is piping hot.
Pak choi: Microwave for two minutes at full power, or place on a baking tray in a preheated oven at 180°C for 10-15 minutes.
Rice: Loosen lid and microwave for four minutes at full power, stirring half way. Ensure it is piping hot, and if not, microwave for one further minute.