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Purple Carrot

Thai Green Curry

with Roasted Eggplant & Veggies

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Velvety coconut milk, vibrant cilantro, and fragrant makrut lime leaves, lemongrass, and galangal help build bold flavor in this hearty dinner. Fresh green chiles bring a medium-hot spice level, while sweet carrots temper the heat. Tender bamboo shoots, crisp green beans, and silky eggplant are served alongside brown rice, perfect for soaking up all that flavorful sauce.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Store in the fridge (not the freezer)!

See nutrition label for full ingredient list.
Note: To maintain shelf life of our prepared meals, we use a 100% plant-based cultured dextrose product that is derived from non-dairy-based bacteria. For any specific questions about this ingredient, please contact our customer advocates.

brown rice [water, brown rice], eggplant, coconut milk [coconut water (60%), water], green beans, carrots, water, red pepper, bamboo shoots strips, green curry paste chili, onion, lemongrass, garlic, salt, dextrose, kale, galangal, coriander root, makrut lime leaf, white pepper powder, cumin powder, coriander], cilantro, basil, canola oil, cornstarch, lime juice, turbinado sugar, cilantro, salt, olive oil.
Allergens: tree nuts (coconut)