Thai Red Curry with Shrimp

  • $12.50

Back to Menu

Slow simmered shrimp and vegetable curry in a house made red curry coconut sauce with cauliflower, carrots, red bell peppers, potatoes and kale.
Remove plastic cover from container and set aside any garnishes.
Oven: heat to 350 degrees. Bake for 15-20 minutes or until warm throughout. Microwave: 2-3 minutes or until warm throughout. Garnish and serve.
Shrimp, cauliflower, bell peppers, carrots, onions, potatoes, ginger, garlic, coconut milk, coconut oil, curry paste, coconut aminos, basil, cilantro, kale, vinegar and lime Allergens: shellfish
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 510
  • Fat: 29g
  • Carbohydrates: 39g
  • Protein: 33g

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.