Thai Red Curry Fish Bowl
WITH RICE NOODLES
Wild-caught Alaskan pollock, bell peppers, green beans & scallions in a classic Panang curry sauce
Explore Thailand’s fusion of world cuisines with our Thai Red Curry Fish Bowl.
Did you know that…
On the sea routes between East and West, Thailand has always been a crossroad where visitors are warmly welcomed. Today Thai cuisine reflects that melting-pot heritage with curries from India, chilies from the New World and their Chinese neighbors introduced stir-fry. Now we’re adding tender Alaskan white fish to the party. A perfect complement to our spicy Panang curry sauce, it’s another triumph for Thailand’s world fusion cuisine.
INGREDIENTS: COOKED RICE NOODLES: RICE NOODLES, WATER. RED THAI CURRY SAUCE: WATER, COCONUT MILK (COCONUT CREAM, WATER, XANTHAN GUM), DICED TOMATOES (VINE-RIPENED TOMATOES, TOMATO JUICE), CANE SUGAR, GINGER PUREE, LIME JUICE CONCENTRATE, NATIVE CORN STARCH, GARLIC PUREE, LEMONGRASS PUREE (LEMONGRASS, WATER XANTHAN GUM), SPICES, SEA SALT, BASIL, PAPRIKA, XANTHAN GUM, CAYENNE PEPPER. WHITE FISH: WILD ALASKA POLLOCK, WATER, NATIVE RICE STARCH, XANTHAN GUM. THAI VEGETABLE MIX: GREEN BEANS, RED BELL PEPPERS, SCALLIONS.
CONTAINS: FISH, COCONUT.