Thai coconut curry: Cooked brown & wild rice with carrot, red pepper and water chestnut topped with Chinese leaf and pak choi in a coconut red Thai style curry sauce.
Cooked Brown Rice (20%) (Water, Brown Rice), Water, Onion, Carrot (8%), Red Pepper (8%), Cooked Wild Rice (7%) (Water, Wild Rice), Chinese Leaf (5%), Pak Choi (5%), Coconut Cream (Coconut Extract, Water), Baby Sweetcorn, Green Beans, Water Chestnut, Ginger Purée, Red Thai Curry Paste (Sunflower Oil, Onion Juice, Water, Salt, Paprika, Chilli Flakes, Chilli, Garlic Powder, Lemon Grass Powder, Garlic Purée, Kaffir Lime Leaves, Turmeric, Paprika Extract, White Pepper), Cornflour, Creamed Coconut Flake, Spring Onion, Sugar, Palm Sugar, Lime Leaf, Coriander, Garlic Purée, Soy Sauce (Water, Salt, Soybeans, Wheat), Rapeseed Oil, Lemon Grass, Lemon Juice, Yeast Extract, Tamarind Extract Concentrate, Gelling Agent: 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||1.8g||6.2 g|
|- Sugars||4.0g||13.8 g|
RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal)
Heat Up, Eat Up and Upcycle.
Microwave in just 3 minutes: 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 of full power for a further 1 minute 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.
Heat on the hob in 6-8 minutes: 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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