Thai Red Curry

Thai Red Curry

  • $12.95

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. Served with jasmine rice and garnished with fresh herbs and a sprinkle of spicy pepper flakes.
Remove plastic cover from container and set aside any garnishes.
Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout. Microwave: 2-3 minutes or until warm throughout. Garnish and serve.
shrimp, jasmine rice, cauliflower, bell peppers, carrots, onions, potatoes, ginger, garlic, coconut milk, coconut oil, curry paste, coconut aminos, basil, cilantro, kale, vinegar, lime Allergens: shellfish
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 342
  • Fat: 30g
  • Carbohydrates: 19g
  • Protein: 5g

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.