Red Chicken Currywith Thai Fried Rice
Red curry is a traditional Thai curry, known for its characteristic deep red, derived from dry red chilies. In our version, tender pieces of chicken are simmered with onions and bell peppers in spiced coconut milk. This dish is paired with a serving of Thai fried rice, cooked with a medley of fresh vegetables, ginger, and garlic.
- Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
- Antibiotic Free, Humanely Raised Chicken
- Gluten Free
- Spice Level: Medium
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 340, Total Fat 15g (19% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 650mg (28% DV), Total Carb. 35g (13% DV), Dietary Fiber 2g (7% DV), Sugars 3g, (Includes 1g added sugars, 2% DV), 2% DV), Protein 17g, Vitamin D 0mcg (0% DV), Calcium 221mg (15% DV), Iron 1mg (6% DV), Potassium 375mg (8% DV).
Red Chicken Curry: Cocunut Milk (Coconut Extract 60%, Water), Chicken Raised Without Antibiotics (Boneless), Red Pepper, Onion, Red Curry Paste (Dried Chilli Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Spices, Citric Acid), Cultured Dextrose, Chicken Broth (Chicken Stock, Salt, Chicken Fat, Natural Flavor, Sugar, Maltodextrin, Yeast Extract, Stabilizer (Xanthan Gum & Propylene Glycol Alginate)), Lime Juice, Sugar, Garlic, Ginger, Fish Sauce (Anchovies, Salt, Sugar), Salt, Xanthan Gum, Potato Starch.
Thai Fried Rice: Basmati Rice (Water, Basmati Rice), Broccoli, Corn, Red Pepper, Onion, Expeller Pressed Canola Oil, Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol), Scallions, Cultured Dextrose, Ginger, Salt, Garlic, Spices.
CONTAINS: Fish, Soy, Tree Nuts (coconut).
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! *cook times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Remove film from food tray and empty contents of package into oven-safe baking container; keeping rice and curry separated. Discard food tray. Cover baking container with tin foil. Bake the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
