Looking for spicy, coconut spiked curry? Look no more, lot's of vegetables round out this Thai style curry--green beans, eggplant, carrot, and peppers with tender chicken over rice. It is hearty enough for one!
Coconut Cream, Chicken Breast (Chicken Breast, Sea Salt), Water, Rice, Thai Eggplant, Chicken Stock (Water, Chicken, Rosemary Extract, Chicken Flavor, Cane Sugar, Yeast Extract, Onion Powder), Green Beans, Carrot, Onion, Red Bell Pepper, Lemongrass, Fish Sauce (Anchovies, Sea Salt), Red Curry Paste (Garlic, Dried Red Chili, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp, Salt), Kaffir Lime Peel, Pepper), Palm Sugar, Turmeric, Curry Powder, Lime Juice, Olive Oil, Kaffir Lime Leaf.
* CONTAINS: Anchovies, Shrimp, Coconut
FULLY COOKED - HEATING INSTRUCTIONS
Remove the outer sleeve. Heat in the microwave on high power for 3 minutes. During microwaving, steam will release through a valve and make a whistling sound like a tea kettle. To re-heat without the whistling sound, first peel back the film approximately 1 inch, then heat in the microwave on high for 3 minutes. After microwaving, remove the film and enjoy. Be careful removing the film as contents will be hot. (Heat to an internal temperature of 165 F.)