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THAI VEGETABLE CURRY

We use a combination of seasonal vegetables cooked in a yellow thai curry paste with coconut cream served with soft fluffy rice.


GLUTEN FREE, VEGETARIAN, DAIRY FREE, VEGAN
Ready to heat n eat.

COOKING INSTRUCTIONS

OVEN - Preheat oven 180'c. Peel the seal off one of the curry ends. Place dish on baking tray and place in oven for 25 minutes. Remove seal, being careful for any residual steam.

MICROWAVE - Peel the seal of one of the curry ends. Microwave on high for four minutes. Stand for two minutes and remove seal being careful for any residual steam

FROZEN - Can be frozen for p to 3 months. Defrost in refrigerator overnight to thaw.
Do Not refreeze once thawed.

CONTAINS - Seasonal vegetables, onion, may contain chickpeas, coconut cream, cornflour, Thai yellow curry paste (garlic, lemongrass, shallot, dried red chile, salt, galanga, cumin, cinnamon, star anise, turmeric, kaffir lime peel, coriander seed)
Rice, black sesame seeds

(minimum 2 days notice)