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Thai Red Curry Vegan strips with roasted bell peppers, eggplant and baby corn

Thai Red Curry Vegan strips with roasted bell peppers, eggplant and baby corn
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  • 286 Calories
34gr Protein 15gr Total Carbohydrate 10gr Total Fat

Thai red curry vegan chicken breast served with roasted bell peppers, eggplant and baby corn


Heating Instructions: 
Microwave: Remove Lid. Cover with Napkin. Heat for 2-3 min. Oven: Remove Lid. Heat at 350F for 5-7 min.


Ingredients: 
corn, eggplant, olive oil, onion, garlic, herbs, spices & seasonings, bell pepper, house sauce, coconut milk, meat-free chicken, fish sauce


Allergens: 

Gluten, Shellfish, Fish

Available sizes:

Large,