Vindaloo Sauce

Vindaloo Sauce Serves: ¾ gallon


  • 1 – 12 oz. pkg. RC Thai Coconut Yellow Curry Sauce Mix
  • 2 qts. water
  • 2 – 13½ oz. coconut milk
  • 1 qt. tomato puree
  • 2 tsp. RC Kaffir Lime Extract
  • 4 tsp. RC Hearty Foundations® Smart Sodium 400® Seafood Base – use as a paste
  • 1 tsp. RC Umami Sensations® Kombu Seaweed Powder
  • 1 tsp. RC Umami Sensations® Mirepoix Powder
  • 2 tsp. salt


  1. 1 Place all the ingredients in a mixer and blend on medium speed for 8 – 10 minutes.
  2. 2 In a non-reactive container, blend Vindaloo Sauce with shrimp, seafood, chicken, or pork and marinate overnight.
  3. 3 After the protein has marinated, remove from Vindaloo Sauce and bring sauce to a simmer and reduce by ⅓ the volume.
  4. 4 Add marinated protein and cook until appropriate internal temperature is achieved.


Value Added Suggestions:
Serve on cooked basmati rice and garnish with chopped fresh scallions. To make this dish very economical and increase the nutritional value, add sautéed yellow and green bell pepper, baby bok choy, broccoli florets and julienned carrots.

Hearty Foundations® Smart Sodium 400® Reduced Sodium Seafood Base,

 Thai Coconut Yellow Curry Sauce Mix, Kaffir Lime Leaf ExtractUmami Sensations

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