Red Thai Chicken Curry

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Chicken (chicken, water, sugars (dextrose, tapioca maltodextrin), Yogurt-style powder(milk ingredients, lactic acid bacteria), Rice bran oil, Modified corn starch, Salt, Paprika extract, Spices, Sodium tripolyphosphate, Garlic powder, Onion powder, Tapioca starch, Citric acid, Coconut milk powder(coconut milk, glucose syrup and/or tapioca maltodextrin, sodium caseinate), Natural flavor, Turmeric extract)], Coconut Cream , Mix Vegetables (Broccoli, Green beans, Carrots, Onions, Red Bell Pepper, Mushrooms), Red Curry Paste (Garlic, Dried Red Chili, Lemongrass, Shallots, Salt, Galangal, Shrimp Paste (Shrimp, Salt), Kaffir Lime Peel, Peppers), Water, Onions, Canola Oil, Xanthan Gum, Sugar (Brown Sugar), Salt, Lime lemon grass Extract(Citrus oils, Medium chain triglycerides, Tocopherol), Paprika Extract (Paprika extract, Extracts of chillies).

Contains: Shellfish (Shrimp)

Stove Top: 

1. Bring a large pot of water to a boil. 
2. Submerge 1 bag of the FROZEN entrée and let it boil for 20~23 minutes (or until the Internal temperature is 164°C). 
3. Remove the bag immediately with heat-resistant gloves and empty the entrée into the serving dish. 

Steamer: 

1. Place 1 FROZEN bag and steam for 20~23 minutes (or until Internal temperature is      164°C). 
2. Remove the bag immediately with heat-resistant gloves and empty the entrée into the serving dish.