Coconut cream, lemongrass, and traditional curry paste are the foundation flavors for this rich Thai style curry, accompanied by chicken, green beans, carrots, red bell peppers and rice.
Thai Curry Sauce (Coconut Cream, Chicken Stock (Water, Chicken Bones, Onion, Carrot, Celery, Parsley, Black Peppercorn, Thyme, Bay Leaf), Onion, Lemongrass, Fish Sauce (Anchovies, Sea Salt), Red Curry Paste (Garlic, Dried Red Chili, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp, Salt)), Brown Sugar, Lime Juice, Turmeric, Madras Curry Powder, Olive Oil, Kaffir Lime Leaf Powder) Rice (Rice, Water), Chicken Breast (Boneless Skinless Chicken Breast with Rib Meat, Water, Rice Starch, Vinegar, Sea Salt), Carrot, Green Bean, Red Bell Pepper.
Contains: Anchovy, 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.)