Cooked brown & wild rice with carrot, red pepper and water chestnut topped with Chinese leaf and pak choi in a coconut red Thai curry sauce.
Water, Cooked Brown Rice (16%) (Brown Rice, Water), Leaf Mix (16% (Chinese Leaf, Pak Choi), Carrot (9%), WhiteOnion, Cooked Wild Rice (6%) (Wild Rice, Water), Red Peppers (6%), Baby Sweetcorn, Coconut Cream, Green Beans, Water Chestnuts (3%), Light Muscovado Sugar, Red Thai Curry Paste (Sunflower Oil, Onion Juice, Water, Salt, Ground Spices (Paprika, Cayenne, Turmeric, White Pepper), Chilli Flakes, Garlic Powder, Lemongrass Powder, Garlic Puree, Kaffir Lime Leaves), Ginger Puree, Cornflour, Red Onion, Low Salt Soy Sauce (Water, Soya Beans, Wheat, Salt, Vinegar), Coriander, Rapeseed Oil, Lime Leaf, Lemongrass, Garlic Puree, Lemon Juice, Tamarind Paste, Cumin, Turmeric, Cayenne Pepper, Mint, Black Pepper, Creamed Coconut Flake
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g||per BOL|
|- Saturates||0.7g||2.4 g|
|- Sugars||1.6g||5.6 g|
RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal)
After opening, place the lid on loosely.800W Heat for 2 mins, then stir.800W Heat for 1 final minute, then rest.Remove lid carefully and enjoy.
Pour into a saucepan or wok with 2 tbsp water.Stir whilst on a low/med heat for 6-8 mins until hot.Pour into a bowl and enjoy.
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