Family Meal

Thai Peanut Curry


It’s time to break up with takeout. We stewed Yukon gold potatoes, carrots, haricot verts, and red peppers in a sweet and savory coconut-peanut sauce for the vegan curry you’ve always craved. Served over perfectly cooked white rice and topped with crunchy crushed peanuts.

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Nutrition Facts

Protein 12g
24% DV
Carbohydrates 42g
15% DV
Fats 20g
26% DV
Servings:  4,  Serv. Size:  1/4 tray (287g),  Amount Per Serving:Calories 400,  Total Fat 20g (26% DV),  Sat. Fat 6g (30% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 640mg (28% DV),  Total Carb. 42g (15% DV),  Fiber 4g (14% DV),  Total Sugars 11g  (Incl. 0g Added Sugars, 0% DV),  Protein 12g (24% DV),  Vit. D(0% DV),  Calcium(8% DV),  Iron(13% DV),  Potas.(11% DV). 


Ingredients: Water, Coconut Milk (Coconut, Filtered Water), Potatoes, Organic Tofu (Filtered Water, Organic Soybeans, Natural Coagulants (Nigari, Calcium Sulphate)), White Rice, Peanuts, Carrots, Red Peppers, Onion, Haricot Verts, Dates, Red Curry Paste (Garlic, Red Chili Pepper, Soybean Oil, Lemongrass, Galangal Root (Thai Ginger), Salt, Shallot, Coriander Root, Kaffir Lime Peel & Spices), Coconut Aminos (Coconut Tree Sap, Sea Salt), Safflower Oil, Garlic, Salt, Spices, Potato Starch

Contains: Peanut, Coconut, Soy                                              


How to Enjoy

Oven: Preheat oven to 450°F. Remove plastic film from tray. Bake uncovered for 40 minutes, stir, and bake for another 20-30 minutes, or until internal temperature reaches 165°F. Ovens may vary so we recommended adding an extra 10 minutes if needed. Remove from oven and season with salt and pepper to taste. Serve and enjoy!

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