Ready-To-Heat Thai Green Chicken Curry With Rice & Lime Slaw

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Remove the sleeve from your Thai green chicken curry and pierce the film

Add the Thai green chicken curry to the microwave and cook for 5 min or until piping hot, stirring halfway

Tip: Cooking for 3 or more? You may need to do this in batches!

Meanwhile, roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of half the lime[s] (you'll use the rest later!) to a bowl with a little olive oil and a pinch of salt and sugar

Mix it all together – this is your lime dressing

Add your carrot & cabbage slaw mix to the bowl with the lime dressing and give everything a good mix up – this is your lime slaw

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Slice the remaining lime into 1 wedge per person