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 Pur�e, Red Thai Curry Paste (Sunflower Oil, Onion Juice, Water, Salt, Paprika, Chilli Flakes, Chilli, Garlic Powder, Lemon Grass Powder, Garlic Pur�e, Kaffir Lime Leaves, Turmeric, Paprika Extract, White Pepper), Cornflour, Creamed Coconut Flake, Spring Onion, Sugar, Palm Sugar, Lime Leaf, Coriander, Garlic Pur�e, 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)
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 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.
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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