REVIEW: Charlie Bingham's Thai Red Curry & Rice for 1

I love Thai curry but I was lazy and decided to try Charlie Bingham's Thai Red curry.

PACKAGING: Wooden pot with plastic cover and cardboard sleeve

INGREDIENTS: Cooked Rice (Water, Rice), Chicken (18%), Coconut, Water, Onions, Rapeseed Oil, Bamboo Shoots, Edamame Beans (Soya), Lemon Juice, Ginger Purée, Demerara Sugar, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar), Onions, Lime Leaves, Cornflour, Lime Juice, Lemongrass, Garlic Purée, Salt, Galangal, Red Chillies, Basil, Garlic, Coriander, Shallots, Dried Red Chillies, Paprika, Ground Cumin, Makrut Lime Peel, White Pepper, Ground Coriander, Ground Fennel Seeds, Sunflower Oil, Ground, Cardamom, Shrimp (Crustaceans), Coriander Seed, Ground Star Anise, Colour: Paprika Extract, Ground Turmeric, Curry Powder (Coriander Seed, Turmeric, Cumin, Fennel Seed, Galangal), Cinnamon, Black Pepper, Nutmeg, Secret ingredient: Obsession

NUTRITIONAL INFORMATION (per meal):

Energy: 2801 kJ
Energy: 667 kcal
Fat: 26.3g
- of which saturates: 15.5g
Carbohydrate: 72.9g
- of which sugars: 2.9g
Fibre: 5.2g
Protein: 32.3g
Salt: 2.43g

HOW TO COOK:

Oven cook - From Chilled. How to Prepare at Home:

Electric 200°C, Fan 180°C, Gas Mark 7 (+5 mins), 25 Mins

Please don't grill!

Pre-heat oven. Remove film but leave the and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 25 mins.
Leave to stand for 2 mins before serving. Make sure it's piping hot.