WORLDFOODS Sauces

**Disclaimer: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC. or the manufacturer of the product.

When I was a teenager I worked in a small Chinese restaurant that also had a small Thai menu. There, I developed a taste for dishes such as Siracha, Siam & Curry. I quickly found that I put the tastes that I was accustomed to up on a pedestal & was very judgmental when it came to the same dishes from other places. The only time anything ever got my seal of approval, was when I ordered at a restaurant that was owned by my boss' family. Unfortunately, over the years, most of them have closed their doors. Except for one, but I rarely get to go there & indulge my taste buds. 

I'll admit that I was extremely hesitant to try this particular group of sauces from WORLDFOODS, but also excited. It's been so long since I've had a good curry. And if I could make it at home all the time, I would be the happiest gal on the block! 

Thai Yellow Curry Cooking Sauce

This creamy yellow curry made with coconut milk, lemon grass, ginger, green chili, coriander, cumin, fennel & turmeric, was right on the spot! I made my dish with chicken, onion, green pepper, carrots & green beans. I tried to remember what was in the curry dish I loved so much when I made this. I know I was a bit off on the ingredients, but it was still amazing since the sauce was such a #TBT (so to speak).

Thai Green Curry Paste

I was wondering how on earth this small jar was ever going to be enough to make a meal, but I tried to anyways. I was shocked at how the amount of sauce was just right. Not to mention tasty with its blend of green chili, lemongrass, Thai coriander, tamarind & cumin. For this dish, I used steak (the kind that says "perfect for tacos" simply because I felt like it), green pepper, carrot, water chestnuts & bamboo shoots. There was still the curry flavor I loved, with just a bit more heat . All in all though, it was the perfect blend yet again. 

Thai Coconut Galangal Stir-Fry Sauce

I really had no idea what to expect with this sauce. I had never heard of "galangal" before, but come to find out it's a cousin of ginger, only with earthy & citrus notes to it. This creamy sauce also boasts coconut milk, lemongrass, tamarind & chili to it's list of ingredients, giving it a mild bite. For this dish I used chicken, shrimp, mushrooms, onion, snap peas & egg. Honestly, it reminded me of a spicy peanut sauce (one of my faves), which is most likely from the earthy galangal.

Indonesian Fried Rice 'Nasi Goreng' Paste

I was completely clueless as to what dish to make with this paste. So I decided to look up some of the recipes that WORLDFOODS has on their site. I finally decided on the Stuffed Peppers with Indonesian Fried Rice. Which was probably the biggest chance I was taking since I never step out of my stuffed pepper comfort zone. The result was so amazing, that dinner was devoured before I remembered to even take a picture. This paste resembled the tomato paste & sauce that I put in my stuffed pepper recipe, just with a distinctive Asian flair to it. And chilies of course. 

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