Thai Khow Suey Curry Paste | Thai Green Curry Paste | Thai Chili Oil

Thai Khow Suey Curry Paste

A deep rich paste with a base flavor of turmeric married with the natural sweetness of onions and spice of red chilis. This paste has a lot of room for play. It can seamlessly be converted into beautiful yellow curry by play of a few additional ingredients.

Thai Khow Suey Curry Bowl Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. 1 Birds Eye Chili (optional)

4. 2-4 Garlic Cloves (optional)

5. 3-5 Stems of Fresh Coriander

6. 400ml Coconut Milk

7. 100ml Water or Veg Stock (optional)

8. ½ Tbsp Neutral Cooking Oil

9. 1-2 Tbsp Light Soy Sauce

10. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

11. ¼ Tsp Jaggery

12. ¼ Tsp Cinnamon Powder

Method:

1. Pound garlic, chili and coriander stem and set aside. Sauté the curry paste along with the pounded garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables & tofu. Coat well with the paste.

3. Season with sugar, cinnamon powder & soy sauces mentioned above.

4. Add water or veg stock & coconut milk and simmer for 10 minutes on medium low heat. 

5. Laddle over boiled noodles & serve with condiments such as: spring onions, celery leaves, coriander leaves, chili oil, fried garlic, fried onion, lime juice and peanuts.

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Thai Green Curry Paste

Distinctively fragrant curry paste with notes of freshness pronounced from kaffir lime, cilantro, green chilies and basil. Beautiful olive green in color this paste is earthy and garlicky in flavor.

Thai Green Curry Recipe:

Serves 4-6

Ingredients:

1. 20g Each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. Handful Basil Leaves

4. 3-5 Kaffir Lime Leaves

5. 1 Birds Eye Chili (optional)

6. 2-4 Garlic Cloves (optional)

7. 400ml Coconut Milk

8. 100ml Water or Veg Stock (optional)

9. ½ Tbsp Neutral Cooking Oil

10. 1-2 Tbsp Light Soy Sauce

11. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

12. ¼ Tsp Jaggery

Method:

1. Sauté the curry paste with fresh garlic and chili (optional) in 1 tbsp oil until fragrant. Add the vegetables & tofu. Coat well with the paste. 

2. Season with sugar & soy sauces. Tear in fresh basil and kaffir lime leaves. For enhanced flavor bruise a fresh lemongrass and 1 inch piece of galangal and add to the mix. 

3. Add water or veg stock and simmer for 3 minutes.

4. Bring down the heat & add coconut milk and simmer on medium low heat for 5 minutes.

5. Adjust seasoning per taste and turn off the heat. Add in the remaining kaffir lime leaves along with basil for a touch of freshness.

6. Serve with jasmine rice.

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Thai Chili Oil

A pungent and fresh garlicky flavor paired with subtle heat. Appetizing deep red hue our Chili Oil offers unmatched balance between acidity and spice. The oil seamlessly elevates all dishes.

Direction of use :

Condiment can be used for pan cooking, as a dipping sauce or as a drizzle over almost anything savoury. Add a flavorful punch to every bite.

Pan India Delivery.