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Purple Carrot

Thai Red Curry

with Veggies & Brown Rice

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A light, fresh red curry made with cauliflower, bell peppers, green beans, carrots, and mung beans, one of our favorite “superfoods.” Soak up the bold broth with a side of brown rice.

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.

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, Coconut Milk (coconut water 60%, water), Cauliflower, Green Beans, Mung Beans, Baby Corn (salt, water and young corn), Onion, Green Bell Pepper, Carrot, Red Bell Pepper, Tomato Paste (vine ripened tomatoes, citric acid), Red Curry Paste (garlic, red chili pepper, soybean oil, lemongrass, galangal root [thai ginger], salt, shallot, coriander root, kaffir lime & spices), Canola Oil, Tamari (water, soybeans, salt, alcohol [to preserve freshness]), Rice Flour, Garlic (garlic, water, citric acid), Basil, Sugar, Vegan Cultured Dextrose (maltodextrin), Salt, Cayenne Pepper, Coriander. Allergens: Soy, Tree nuts (Coconut)
Allergens: soy, tree nuts (coconut)