Thai Red Curry Fish With Rice Noodles

Short Description

Thai Red Curry Fish With Rice NoodlesCooked Rice Noodles: Rice Noodles, Water. Red Thai Curry Sauce: Water, Coconut Milk (Coconut Cream, Water, Xanthan Gum), Diced Tomatoes (Vine-Ripened Tomatoes, Tomato Juice), Cane Sugar, Ginger Puree, Lime Juice Concentrate, Native Corn Starch, Garlic Puree, Lemongrass Puree (Lemongrass, Water, Xanthan Gum), Spices, Sea Salt, Basil, Paprika, Xanthan Gum, Cayenne Pepper. White Fish: Wild Alaskan Pollock, Water, Native Rice Starch, Xanthan Gum. Thai Vegetable Mix: Green Beans, Red Bell Peppers, Scallions.Cooking instructions: Microwave (1000 watt) : 1. Remove tray from carton. 2. Pierce film 3-4 times. 3. Cook on high for 3 minutes. 4. Remove film. Stir, turn dish a half-turn and cook on high for an additional 2-3 minutes. 5. Let stand 1 minute. 6. Stir and serve. Use caution as product will be hot. Conventional oven: 1. Preheat oven to 375┬░F. 2. Place tray on baking sheet in center of oven leaving film intact. Do not vent. 3. Cook for 40 minutes. 4. Carefully remove baking sheet and tray from oven. 5. Let stand 1 minute. 6. Remove film from tray. 7. Stir and serve. Use caution as product will be hot. Ovens vary. Cook to an internal temperature of 165┬░F. Do not prepare in toaster oven. Keep frozen until ready to use. Cook thoroughly before eating. Saffron Road Bowls Thai Red Curry Fish. World cuisine. Certified Halal. Authentic recipe. Certified Gluten Free. With rice noodles. Wild caught Alaskan Pollock in a classic panang curry sauce with red bell peppers, green beans and scallions. Alaska seafood. Wild, natural & sustainable. Medium heat level. omega-3 60mg per serving. Net Wt 9 oz (255 g).

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