Savour the vibrant flavours of Thailand with Oohmamii’s Thai Green Curry Chicken and fluffy Jasmine rice. Made in small batches, this authentic curry features tender chicken in a creamy coconut sauce infused with fresh herbs and spices. Each bite offers rich umami depth—the essence of Southeast Asian cuisine—capturing the soul of Thai cooking. Heat and serve for a quick, satisfying meal that honours tradition and culture.
Thai Green Curry
Nutritional Information
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NUTRITIONAL INFORMATION TYPICAL VALUES
Servings per package: 1 serving
Serving Size: 300g
|
Nutrient |
Per Serving |
Per 100g |
|
Energy (kJ) |
1620 kJ |
523 kJ |
|
Energy (Cal) |
387 Cal |
127 Cal |
|
Protein |
29.2 g |
13.1 g |
|
– Gluten |
Nil Detected |
Nil Detected |
|
Fat, total |
4.7 g |
1.6 g |
|
– Saturated |
0.8 g |
0.3 g |
|
Carbohydrate |
44.6 g |
14.9 g |
|
– Sugars |
6.7 g |
2.2 g |
|
Sodium |
644 mg |
215 mg |
All values are considered averages unless otherwise indicated.
Product Allergen
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Contains: Fish, Crustacean.
Ingredients
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Cooked Jasmine Rice (47%) (Water, Jasmine Rice), Chicken (20%), Chicken, Corn Flour, Chicken Powder), Thai Green Curry Sauce (20%) (Water, Coconut Milk (Coconut Milk, Stabilisers (415, 412)), Thai Green Curry Paste (Chilli, Garlic, Ginger, Shallot, Lemongrass, Salt, Basil, Kaffir Lime, Sugar, Spices, Galangal), Coriander, Acidity Regulator (330), Fish Sauce, Palm Sugar, Lime, Shrimp Paste (Crustaceans), Kaffir Lime, Humnenchant Preservative (202), Thickener (415)), Broccoli (5%), Capsicum (5%), Bamboo Shoots (5%).
Cooking Instructions
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Simply Heat: Ready in under 3 minutes
Heating times are a guide and vary depending on your appliance.
Do not reheat or refrigerate once heated.
Caution: Container & contents will be hot after heating.
1. Remove the sleeve and heat in the microwave for 2-3 minutes on high.
2. Allow to stand for 1 minute, peel back film, taking care as hot steam may escape.
3. Stir well and serve, ensuring product is thoroughly heated through.
Storage: Keep refrigerated at 5°C or below. Use on day of opening or by use by date.
