Tender boneless chicken thighs marinated for 12 hours, then grilled and finished in a rich satay sauce built from red curry paste, coconut milk, and smooth peanut butter. The sauce simmers low and slow until it clings to every piece. Alongside, a tri-grain wild rice blend of brown, parboiled, and red rice adds hearty texture, while zucchini cubes get a quick roast at high heat with a smoky Tex-Mex spice rub for a little kick. A satisfying plate that brings bold Southeast Asian flavour to your week.

Boneless skinless chicken thighs, parboiled rice, brown rice, red rice, coconut milk, yellow onion, zucchini, peanut butter, red curry paste, fresh garlic, fresh ginger paste, fresh cilantro, fresh parsley, sunflower oil, soy sauce, lemon juice, curry powder, chilli powder, smoked paprika, ground cumin, ground ginger, mustard powder, granulated garlic, granulated onion, dried coriander, turmeric, black pepper, erythritol, vegetable stock, kosher salt.

Milk, soy, wheat, peanuts, mustard.