Green Thai Vegetable Curry
Description
Nutritional Info
| Nutrients | Per 100g | Per 150g Serving |
|---|---|---|
| Energy (kJ) | 377 | 565 |
| Energy (kcal) | 90 | 135 |
| Fat | 4.7g | 7.1g |
| of which saturates | 2.8g | 4.2g |
| Carbohydrate | 8.5g | 12.8g |
| of which sugars | 4.0g | 6.0g |
| Fibre | 1.6g | 2.4g |
| Protein | 3.6g | 5.4g |
| Salt | 0.56g | 0.84g |
Ingredients
Water, Baby Sweetcorn (12%), Bamboo Shoots (12%), Coconut Milk [Coconut, Water] (12%), Sweet Potato (12%), Carrot (6%), Soya Beans (6%), Demerara Sugar, Lime Juice [With Preservative (E224)], Spinach, Lemongrass, Ginger, Desiccated Coconut, Green Chillies (0.9%), Kaffir Lime Leaves, Worcestershire Sauce [Water, Spirit Vinegar, Sugar, Tamarind Paste, Onion, Lemon Juice, Ginger, Garlic, Chilli, Cloves], Garlic, Salt, Tamari Sauce [Soya Beans, Water, Sea Salt, Alcohol Made From Sugar Cane, Koji Spores], Basil, Coriander Leaves, Rapeseed Oil, Xanthan Gum, Galangal , Ground Coriander, Cumin.
Allergy Advice: For allergens see ingredients in bold.
Storage and Prep
To Heat your curries -
- In the microwave - decant into a suitable container and heat on full power for 4 – 5 minutes. (Heat until thoroughly heated through)
- In a pan with water - Place bags of in a pan with cold water, place on a hob on medium heat and slowly bring to a boil, allow water to simmer for 10 minutes
(Heat until thoroughly heated through). Be careful when removing from hot water and use scissors to cut open the bags and decant.
Green Thai Vegetable Curry