Thai Chicken Coconut Curry Stew
- 450 Calories
Tender organic chicken breast, crisp pepper medley, and snow peas slow cooked in a house made Thai red curry coconut sauce paired with turmeric brown rice
MICROWAVE: Remove lid. Cover with napkin. Heat 2mins. OVEN: Preheat to 350˚F. Remove lid. Place on middle rack. Heat 7-10mins. When reheating food, cook to a temperature of at least 165˚F.
herbs, spices & seasonings, house sauce, coconut milk, fish sauce, curry paste, sweet chili sauce, coconut milk, organic corn starch, snow peas, free-range chicken breast, brown rice, bell pepper, olive oil, basil, bay leaves, turmeric, lime juice, black pepper, garlic, ginger, low sodium GF soy sauce