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.
Water, Cooked Brown Rice (16%) (Brown Rice, Water), Leaf Mix (16%) (Chinese Leaf, Pak Choi), Carrot (9%), White Onion, Cooked Wild Rice (6%) (Wild Rice, Water), Red Peppers, Baby Sweetcorn, Coconut Cream, Green Beans, Water Chestnuts, 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)
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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