$17.99
gluten-free | dairy-free | corn-free | soy-free | peanut-free
Oodles of noodles are never a bad thing! We’ve used a base of sweet potato and kohlrabi “noodles” for this dish. We then top these with sauteed mushrooms and our chicken thighs which are marinated overnight in our coconut curry sauce before being grilled. We then top it all with even more of our creamy coconut curry sauce and garnish with a wedge of lime and cilantro.
Coconut Milk, Chicken Thigh, Sweet Potato, Lime, Cremini Mushrooms, Kohlrabi, Red Bell Pepper, Red Onion, Green Onion, Avocado Oil, Almond Butter, Rice Wine Vinegar, Coconut Aminos, Fresh Ginger, Lime Juice, Fresh Cilantro, Honey, Fish Sauce, Curry Powder, Cayenne Pepper, Ground Coriander, Chili Flakes
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free
Microwave: Remove film from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot.
Oven: Preheat oven to 350 degrees. Remove film from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process.
Due to the delicate nature of the locally-sourced ingredients in this dish, we do not recommend freezing this meal.
