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Thai Vegetable Red Curry

Thai Vegetable Red Curry

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A creamy ginger thai coconut stew made with peppers, carrots and lacinato kale, paired with steamed brown rice

Available sizes:

Standard
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onion, brown rice, bell pepper, carrots, kale, olive oil, cilantro, ginger, low sodium GF soy sauce, herbs, spices & seasonings, curry paste, coconut milk

No Allergerns described
Standard portion
  • Calories: 310
  • Protein: 6gr
  • Total Carbohydrate: 45gr
  • Total Fat: 12gr

MICROWAVE: Remove lid. Cover with napkin. Heat 2 mins. OVEN: Preheat to 350˚F. Remove lid. Place on middle rack. Heat 7-10 mins. When reheating food, cook to a temperature of at least 165˚F