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INGREDIENTS: Jasmine Rice (25%), Hoki (Fish) (19%), Choy Sum, Sugar Snap Peas, Coconut Cream (Coconut Cream, Stabilizers (415, 412, 407)), Beans, Vegetable Oil, Capsicum, Herbs & Spices (Coriander (2%)), Eggplant, Red Curry Paste (1%), Fish Sauce (Anchovy), Sugar, Lemon Juice, Salt, Thickener (1442), Emulsifier (471), Vegetable Gum (412, 415).
CONTAINS: FISH. MAY BE PRESENT: BONES.
STORAGE CONDITIONS: Product should be stored and transported at or below -18°C in clean, dry conditions.
THAWING INSTRUCTIONS: Thaw for 18-24 hours at 0-4°C.
COOKING INSTRUCTIONS (for best results, thaw first) - Caution: Contents will be hot and thinner. Tray will soften when heated, support base of tray when handling. Meals remain sealed with film when reheating.
Oven: Heat at 175°C for a minimum of 18 minutes in a fan-forced oven until a minimum internal temperature of 75°C is reached and stand for 5 minutes. Stir before serving.
Microwave (900w): Heat on medium for 5 minutes until a minimum internal temperature of 75°C is reached and stand for 1 minute. Stir before serving.
For best results, please thaw first.
THAWING INSTRUCTIONS:
Thaw for 18-24 hours at 0-4°C.
Tray will soften when heated, support base of tray when handling.
Meals remain sealed with film when reheating.
COOKING INSTRUCTIONS:
Oven: Heat at 175°C for a minimum of 18 minutes in a fan-forced oven until a minimum internal temperature of 75°C is reached and stand for 5 minutes. Stir before serving.
Microwave (900w): Heat on medium for 5 minutes until a minimum internal temperature of 75°C is reached and stand for 1 minute. Stir before serving.
