Dining Safely with Mold Allergy: Your Guide to Thai Curry Houses

Navigating Thai restaurants with a mold allergy can feel like walking through a culinary minefield. Fermented sauces and pastes – staples in beloved dishes like red, green, or massaman curry – often contain molds that trigger reactions. Common offenders include:

• Fish sauce (Nam Pla): Fermented anchovy paste often contains mold spores
• Shrimp paste (Kapi): A pungent fermented ingredient in curry pastes
• Soy sauce: Frequently used in marinades and stir-fries
• Certain vinegars: Especially unpasteurized varieties

How the mm food app becomes your dining ally:

1. Set Your Mold Allergy Filter: Select "mold allergy" from dietary restrictions, or add custom triggers like "fermented fish products"
2. Scan & Translate Menus: Instantly decode Thai menus into your language and see allergen warnings
3. Get AI-Powered Safety Analysis: Our AI cross-references dishes against your profile, flagging hidden risks ✓ Red Curry: Avoid – contains shrimp paste ✓ Pad Thai: Caution – fish sauce present ✓ Grilled Chicken with Sticky Rice: Likely safe
4. Discover Safe Alternatives: The app suggests modified orders (e.g., "Curry without shrimp paste, sub coconut aminos")

Pro Tips for Mold-Free Thai Dining

• Request dishes made fresh without pre-mixed sauces
• Opt for steamed, grilled, or stir-fried options with explicit ingredient lists
• Avoid fermented condiments like pickled chilies

With mm food, transform anxiety into confidence. Scan, translate, and verify – your safety is served first.