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Red Curry Macro Bowls with Toasted Coconut Chips



  • 3 cups cooked brown rice
  • 1 large carrot, grated
  • 1 medium crown broccoli, steamed
  • 1 cup baby heirloom tomatoes, halved
  • 2 handfuls baby spinach
  • ½ large avocado, peeled and sliced
  • 1 7-ounce packet Saffron Road Red Curry Simmer Sauce
  • 1 cup Dang Chili Lime Toasted Coconut Chips


  1. Heat the red curry sauce in a small sauce pan until hot.
  2. Divide the cooked brown rice between two (or three) large bowls. Divide the remaining vegetables among the bowls.
  3. Drizzle desired amount of red curry sauce over each bowl, and serve with toasted coconut chips.
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