Chef Insights
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Description
A Thai classic with a distinctly Australian accent. Luke Nguyen simmers succulent chicken in a vibrant green curry of coconut cream and green curry paste — green chilli, lemongrass, galangal, kaffir lime peel, coriander seed, cumin and turmeric — then folds through broccoli, bamboo shoot and green beans.
The twist is native mountain pepperberry, which brings a spicy, earthy depth you will not find in a standard green curry. Basil and fresh chilli finish it at a comfortable medium heat. Gluten free and dairy free; contains crustacean from the shrimp paste, and egg. Serves 2, net weight 450g.
Ladle it over aromatic rice, spoon the sauce over generously and let the pepperberry do its work at the finish. If the pairing of Southeast Asian tradition and Australian native ingredients lands, the rest of Luke Nguyen's Asian range works the same way.
Every meal is chef-made, flash-frozen at peak flavour and delivered across Sydney, Melbourne and Brisbane.
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Ingredients
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Allergens
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Nutritional information
Total Weight 600g Approx Nutrition Per Serving 300g Nutrition Per 100g Energy 1160kJ 386kJ Protein 22.6g 7.5g Fat, total 17.0g 5.7g Fat, saturated 9.5g 3.2g Carbohydrates 7.3g 2.4g Sugars 2.8g less than 1g Sodium 548mg 183mg
Pairs well with
Serve with Providoor’s Aromatic Rice & chopped coriander
Cooking Instructions
Microwave
Stove Top
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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