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Monash University Low FODMAP Certified™
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Please note: This product is for pickup from our Cheltenham VIC warehouse. There is no minimum order quantity. This is luxurious dining made effor ...
Please note: This product is for pickup from our Cheltenham VIC warehouse. There is no minimum order quantity.
This is luxurious dining made effortless. No fuss, just plentiful flavour designed for those lazy Friday evenings! Even better, you'll have insight into what's included in your meal — not flying blind with takeaway.
The red curry paste ties this dish together with succulent chicken breast, capsicum and eggplant, complimented by Kaffir lime leaves, lemongrass, coconut, ginger and more! Harmoniously balanced with coconut rice and a side of greens.
Serving size information: This product is a Low FODMAP food and is certified under the Monash University Low FODMAP program https://www.monashfodmap.com/.
Chicken Breast (33%), Water, Broccoli (14%), Basmati Rice (12%), Coconut Milk (Fresh Natural Coconut Extract, Water, Stabilizers: 415, 412, 407)(11%), Eggplant, Red Capsicum, Coconut Milk Powder (Organic Coconut Nuts, Maltodextrin), Ginger, Garlic Oil (Extra Virgin Olive Oil, No garlic flesh), Lemongrass, Fish Sauce (Anchovy Extract, May contain traces of Crustacea), Sugar, Cornflour (Cornflour Maize), Desiccated Coconut (Coconut, Sulphites), Chilli Flakes, Kaffir Lime Leaves.
ALLERGY ADVICE: Contains Fish, Shellfish (Crustacea) & Sulphites. May contain peanuts, tree nuts, soy, milk, eggs, sesame seeds.
|Average Quantity per Serve||Average Quantity per 100g|
|Energy||2076 kJ (496 Cal)||577 kJ|
|Protein||31.4 g||8.8 g|
|-Gluten||0 g||0 g|
|Fat, total||19.2 g||5.3 g|
|- Saturated||12.9 g||3.6 g|
|Carbohydrate||47.1 g||13.1 g|
|- Sugars||7.7 g||2.1 g|
|-Lactose||0 g||0 g|
|- Fibre||4.1 g||1.1 g|
|Sodium||634 mg||176 mg|
The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.