Thai Red Curry Vegan strips with roasted bell peppers, eggplant and baby corn
- 286 Calories
Thai red curry vegan chicken breast served with roasted bell peppers, eggplant and baby corn
Microwave: Remove Lid. Cover with Napkin. Heat for 2-3 min. Oven: Remove Lid. Heat at 350F for 5-7 min.
corn, eggplant, olive oil, onion, garlic, herbs, spices & seasonings, bell pepper, house sauce, coconut milk, meat-free chicken, fish sauce