A medium spicy Sriracha sauce with clean ingredients and no gluten addedPreparation type: HEAT AND SERVE
Preparation instructions: HANDLING INSTRUCTIONS: Frozen Ready to use Curry Sauce. Keep frozen until ready to use for optimal shelf life. HEATING INSTRUCTIONS: THAW: Refrigerate pouch overnight to thaw, or thaw pouch under cold running water for 10 minutes. STOVETOP: Empty pouch into a saucepan and bring to a soft boil over medium heat. Add 907 g (2 lb) fully cooked protein and 907 g (2 lb) freshly blanched vegetables. Simmer until hot, about 3-4 minutes. STEAM: Empty pouch into a half pan, adding 907 g (2 lb) fully cooked protein and 907 g (2 lb) freshly blanched vegetables. Cover and steam until hot. (Make sure all ingredients are completely drained before combining with curry sauce.) OTHER USES: Use as a dipping sauce for Lemon Grass Kitchen marinated proteins, or as finishing sauce on salads, sandwiches, tacos or wraps.