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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.

4 oz Brown Rice, 5.25 oz Thai curry vegetable mix, rte, 2.75 oz red curry sauce, rte
Allergens: soy, tree nuts (coconut)