Monday, December 23, 2013

Saffron Road - Thai Red Curry

I'm a sucker for a good Thai curry, but I don't always make the time to make my own curry sauce. That's where Saffron Road comes to the rescue. Saffron Road's new non-GMO curry sauces get an A+ in my book, but the Thai Red Curry has now become my favorite.

A flavorful, spicy, coconut milk-based curry, it coated my vegetables incredibly well.  I just cut up about a 1/2 pound of pressed tofu, some carrots, 1 pound of green beans, and a red bell pepper and sauteed them in oil for a few minutes.

Then, I added the curry sauce and let it simmer for about 15 minutes. I served the veggie curry mix over brown jasmine rice for a quick, tasty dinner.  I especially loved the lemongrass and ginger combination, which left me wanting more.

You can find these simmer sauces in a Whole Foods near you or you can buy them here on Amazon.

Full Disclosure: Although the sauce was provided to me for free to review, that in no way influenced my veracious opinion. 


  1. OMG this sauce is TERRIBLE. Please go to a real Thai restaurant and try some real red curry. This 'aint it. It's supposed to be very saucy, not just barely coating the veggies like your picture shows. This sauce is missing most of its coconut milk. It's also not supposed to be as sour as this. This tastes more like some sort of Indian curry with tamarind sauce. Please, don't mislead your readers who know what Thai curry should taste like. NO ONE who knows what it should be like will like this.

    1. This review was from four years ago, but from what I remember, I would agree it doesn't compare to a restaurant. It's nice in a pinch though. Thanks for your comment!