Slow simmered shrimp and vegetable curry in a house made red curry coconut sauce with eggplant, carrots, red bell peppers, jalapeno peppers and baby bok choy.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.
Shrimp, baby bok choy, eggplant, lime, red pepper, jalapeno peppers, jasmine rice, lime, basil, thai red curry sauce: grapeseed oil, galangal, lemon grass, serrano pepper, cilantro, scallions, coriander seed, cumin, garlic, coconut milk, and red boat fish sauce (Allergens: Shellfish and fish)
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
- Calories: 530
- Fat: 15g
- Carbohydrates: 79g
- Protein: 25g
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.