Chicken Curry - Mix & Match
Chicken thighs are sous-vide in a mildly spicy, aromatic coconut curry sauce that's brightened with fresh cilantro and a hint of lime. Chicken raised without antibiotics. Heat and Serve.
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Ingredients and Instructions
INGREDIENTScoconut milk (coconut milk, water), chicken thighs, onion, yellow curry paste ((dried red chilies, shallots, garlic, soybean oil, sugar, salt, fresh turmeric, lemongrass, spices (coriander seed, cumin, cardamom, cinnamon, bay leaves, galangal, cloves), galangal, curry powder (whole mustard, fenugreek, wheat flour, chili powder, fennel, black pepper), kaffir lime)), lemon puree, garlic, canola oil, salt, cilantro leaves, ground white pepper. CONTAINS: COCONUT, SOY, WHEAT.
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 10-12 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Place pouch in a microwave-safe container. Make a 1" slit on top of pouch. Heat on high for 5-6 minutes or until internal temperature reaches 165°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.