Passage to Thailand’s Red Thai Curry simmer sauce took the mystery out of replicating my favorite Thai restaurant’s Red Thai Curry dish.
Ready is less than 20 minutes, the Red Thai Curry recipe on the back of the simmer sauce pouch was easy to follow and ready in a snap. I’ve also tried the Passage to Thailand’s Pad Thai sauce which was very good.
I loved the creamy coconut milk flavor, the mild fragrant lemon grass, garlic and other spices. I tried the medium level of spice.
A gluten free product, the Passage To Thailand Red Thai Curry simmer sauce is manufactured by Passage Foods.
A lot of people are following the Rice Diet as well as a Thai food gluten free diet because the Thai cooking and Red Thai Curry recipe represents “clean eating.”
Here are a few things I learned about the Red Thai Curry simmer sauce from my review:
No. 1: Passage To Thailand Red Thai Curry simmer sauce calories: One serving or a half cup has 230 calories, but I found I did not need as much of the sauce.
No. 2: Passage To Thailand Red Thai Curry nutritional facts: It contains 1.5 gram of fat, 3 grams of fiber, 3 grams of protein and various nutrients. In fact, it contains 230 percent of the recommended iron, 20 percent Vitamin C and 2 percent for both Calcium and Vitamin A. That’s before you add all of the healthy vegetables! You can use the simmer sauce to make a healthy stir-fry dish or authentic Red Thai Curry recipe.
No. 3: Passage To Thailand Red Thai Curry ingredients: The ingredient list includes coconut milk, sugar, red chili puree, garlic, fish sauce powder, lemongrass puree, corn starch, natural flavors, spice and other ingredients.
No. 4: Passage To Thailand Red Thai Curry comes in a 7-ounce pouch. It is gluten free which means the product is suitable for people with celiac disease or those who can’t tolerate wheat.
No. 5: Passage To Thailand Red Thai Curry recipe: I used a Tablespoon of olive oil in my wok and then added shrimp and chicken sliced. I cooked for about two minutes then added zucchini, broccoli, onions, snow peas and hot chilies, but you can add whichever vegetables you prefer. I cooked the vegetables for three minutes. Then I poured in the sauce and simmered on low for three more minutes. I also tried it by adding a half of a cup of coconut milk, and that was extremely delicious over a bed of Jasmine rice. I also love to add my own home-grown basil.
For some flair, try adding tofu noodles or Shirataki noodles to the dish.
Whether you are on the Duke University Rice Diet plan or simply love Thai food as I do, the Passage to Thailand Red Thai Curry simmer sauce has an authentic flavor that is not too spicy but just the right amount of zing.
For taste and nutrition, I give the Red Thai Curry simmer sauce 4.8 out of 5 stars.
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