Chicken Thigh Curry Coconut Lemongrass
Chef Marian Podola

Chicken Thigh Curry, Coconut & Lemongrass

Chicken thighs braised in a light coconut and lemongrass curry.

Storage
Chilled icon Chilled Frozen icon Frozen Ambient icon Ambient

Store frozen at -18°C. Do not refreeze once defrosted. Once defrosted consume within 3 days.

Portion net weight: 240g
CHF 24.00
High proteinGluten-freeDairy-freeNut-freeFamily mealFresh
Origin
Switzerland
Nutriscore
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Nutritional information

Energy, 720 kJ / 172 kcal
Fat, 11g
- of which: Saturates, 7g
Carbohydrate, 4g
- of which: Sugars, 3g
Protein, 14g
Salt, 0.8g

Ingredients: Chicken Thigh, Coconut Milk, Chicken Stock, Red Curry Paste (Red Chilli, Shallots, Galangal, Lemongrass, Garlic, Kaffir Lime), Lemongrass, Galangal, Kaffir Lime Leaves, Fish Sauce, Palm Sugar, Turmeric, Rapeseed Oil, Salt.

Allergens
  • Fish

Fill your largest pot with water and bring to a full boil. Remove from heat and rest for 2 minutes — this is your steeping bath.

Submerge the protein bag first. Steep for 25–30 minutes. Add any side bags after 10–15 minutes so everything finishes at serving temperature together.

Remove each bag. Open carefully over the plate — the cooking liquid inside is part of the dish. Build the plate following the plating guide on your instruction card.

Do not boil. Gentle heat is the technique.

Heat thoroughly before consumption.

All legally required information — including batch code, best-before date, and full label declarations — is printed on every product label in accordance with Swiss food law (LIV / LMG).
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