Aroy-D Instant Red Curry

390 mL

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Description & Features+

Get the authentic taste of Thai cuisine without having to leave the house with our Aroy-D Instant Red Curry. This premade, red curry soup has delicious whole chilies, and sharp spiciness - bringing wonderfully savory flavor to every spoonful.


Available for Shipping to Grab & Go Locker
Available for Shipping to Canada Post
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Product Identifiers
Walmart Item #
30253192, 9239922, 30044573

From the Manufacturer +

Ratings & Reviews+

Aroy-D Instant Red Curry is rated 3.7 out of 5 by 3.
Rated 5 out of 5 by from Very good pre-made red curry Looking for a delicious, fairly quick meal that tastes good for one to two people, pick up some Aroy-d instant red curry today! All you need is a can of this red curry, some sliced chicken, beef, pork, shrimp or tofu a few select veggies ie; red/orange peppers or whatever you desire (remember there is pumpkin pieces in this curry-Yum), some button or shitake mushrooms and jasmine rice or if you have some leftover rice in the fridge, it will make your time quicker in meal preparation. This red curry has some kick to it initially, you may possibly break into a mild sweat (which is a good), but after 3 bites it calms down and is very much pleasing to the palate. Even thou this is an instant, pre-made canned curry it does not taste exactly like freshly made dine-in curry, but it is very close and makes your taste buds happily dance. I will highly recommend and buy again. Enjoy!
Date published: 2015-12-08
Rated 5 out of 5 by from LOVE this! My mom introduced me to this curry, and I LOVED it. Fry up a little cubed pork, or beef, and serve over rice.. mmmmmmn.. A tasty meal for two. I like that it's just spicy enough to give it a little kick, without burning your mouth out. Makes a quick, enjoyable meal, with very little fuss. I would happily keep this stocked in my pantry!
Date published: 2015-07-06
Rated 1 out of 5 by from Tasted rancid I'm not a fussy eater, but I'm sure this was rancid. I would definitely not buy it again.
Date published: 2017-02-18
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