Red Thai curry sauce (65.3%) [coconut milk, water,
pepper, shallot, chilli, courgette, onion, salt, soya
bean oil, sugar, garlic, lemongrass, galangal, kaffir
lime, Thai basil, rapeseed oil, sugar, lime juice
(sulphites), cornflour, tamari (soya), ginger, vegetable
stock, coriander, parsley, salt potato (25%),
mushroom (16.2%), edamame (9.4%) (soya),
courgette (11.6%), onion], steamed basmati rice
(34.7%) [water, basmati rice, salt]
*OVEN COOK OR MICROWAVE FROM FROZEN*
Remove sleeve & pierce film.
Preheat oven – place on a baking tray in the top half of the oven and cook at Fan 170°C/ Electric 190°C or Gas Mark 5 for 40-45 mins.
Remove sleeve & pierce film
Place on microwaveable plate. Cook on full power (850W).
5 mins > stir well & re-cover > cook for a further 4 mins.
Allow to rest for 2 minutes. Ensure food is piping hot through to the centre before serving.
Should this product defrost, keep refrigerated and eat within 48 hours. Reduce reheating time
and heat until the centre is piping hot.
Allergens are denoted in bold.
Allergens: soya, sulphites
Please note this product is produced in a kitchen that handles all allergens.
We are constantly improving our recipes, it is essential to check the label on the packaging.