BOL Thai Coconut Curry
£3.00 (£7.90 per kg)
Cooked basmati & black rice with red peppers, coconut cream, water chestnuts, lime leaves and lemongrass in a Red Thai curry sauce
Water, Cooked Rice (17%) (Water, Basmati Rice), Savoy Cabbage, Onion, Carrot, Red Pepper (7%), Cooked Black Rice (5%) (Water, Black Rice), Coconut Cream (4%) (Coconut Extract, Water), Babycorn (3%), Snap Peas (3%), Edamame Soya Bean, Water Chestnut (2%), Ginger Purée, Red Thai Curry Paste (Sunflower Oil, Onion Juice, Water, Salt, Paprika, Chilli Flakes, Chilli, Garlic Powder, Lemongrass Powder, Garlic Purée, Kaffir Lime Leaves, Turmeric, Paprika Extract, White Pepper), Cornflour, Creamed Coconut Flake, Spring Onion, Lime Leaf, Coriander, Garlic Purée, Soy Sauce (Water, Salt, Soybeans, Wheat), Rapeseed Oil, Lemongrass, Lemon Juice, Sugar, Yeast Extract, Palm Sugar, Thickener: Pectin, Cumin, Turmeric, Mint, Black Pepper
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g||per BOL|
|- Saturates||1.7g||6.5 g|
|- Sugars||2.2g||8.4 g|
RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal)
Microwave in just 3 1/2minutes:Remove card sleeve and lid. Replace the lid loosely leaving a clear venting gap and heat on full power for 2 minutes (Cat E-900W). Stir, and cover again then heat on full power for a further 1 1/2 minutes until piping hot throughout. Let it stand for at least 30 seconds before tucking in. Enjoy straight out of the pot or pop into a bowl.
Pour everything into a wok or saucepan and add 2 tbsp of water. Heat over a low to medium heat for 6-8 minutes, stirring occasionally until it's thoroughly hot. Then pop your BOL into a bowl and enjoy.
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