In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Spicy, Protein Plus
2 Servings, 840 Calories/Serving
20–35 Minutes
This fragrant gluten- and dairy-free coconut-milk curry is a collaboration between the Williams Sonoma Test Kitchen and Sunbasket.
Nutrition per serving
Calories 840, Total Fat 41g (53% DV), Sat. Fat 22g (110% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 870mg (38% DV), Total Carb. 71g (26% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains:
Fish (anchovy), Crustacean Shellfish (shrimp), Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the rice
2
Prep the curry ingredients
3
Start the curry
4
Finish the curry
5
Prep the garnish
Serve