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Red Curry Sauce Tomato
Indian Cooking Pastes & Sauces1 kg pouchHalal

Red Curry Sauce Tomato

Enhance your menu with our premium bulk Red Curry Sauce (Tomato).

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Red Curry Sauce (Tomato) is a premium curry base that adds rich color, tangy flavor, and smooth texture to a wide range of Indian and fusion dishes.For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Red Curry Sauce (Tomato) provides a ready-to-use, consistent base that allows chefs to prepare restaurant-quality curries efficiently while maintaining authentic flavor, aroma, and color.

Why kitchens choose it
  • FDA compliant – guaranteeing safety, hygiene, and consistent quality
  • Consistent flavor, color & texture – ideal for high-volume kitchens and repeated use
  • Hygienically processed & shelf-stable – retains freshness, taste, and bright red color for long-lasting use.our Red Curry Sauce (Tomato) helps chefs save preparation time, maintain menu consistency, and deliver premium-flavored dishes with ease
On the menu
  • Curries & Gravies – Chicken Curry, Paneer Butter Masala, Lamb Curry, and Vegetable Gravies
  • Marinades & Sauces – Adds depth and color to meat, seafood, paneer, and tofu dishes
  • Fusion & Indo-Chinese Dishes – Perfect for tomato-based Indo-Chinese gravies and stir-fries
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor and color, and simplifies high-volume cooking
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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