The secret to a great curry paste... | Fresh herbs, time, and strong arms. From Panang, Red, Green and Massaman, each curry has a unique flavour, and spice level ranging from mildy spiced to Thai spicy (that's the real deal). | The ingredients for our curry pastes come straight from the farm to our family factory in Trang province, Thailand. There, each one is made to co-founder Saiphin’s recipe and ground down into vibrant pastes that make each curry delicious. | Mop it up with a bowl of rice for real Thai comfort this National Curry Week. Book today to find your favourite. | Fancy making it yourself? Between all the chopping, pounding and hunting down the ingredients, we won’t judge if you’d rather leave that to us. But in honour of National Curry Week we're sharing our iconic Green Curry recipe, if you're up for the challenge. | You're receiving this email because at one point or another you've opted-in to receive news from us. If you no longer wish to hear from us, simply unsubscribe. We won't take it personally, but would be sad to see you go. | |
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