Restaurant Quality Food EVERY Time
The essence of Thai cuisine lies in its perfect balance of sweet, sour, spicy, and salty flavours - a delicate skill to master. I’ve already done this, so you don’t have to! The curry paste and coconut milk have already been cooked together. You simply defrost the sauce, add your choice of other ingredients and cook thoroughly. It couldn't be simpler....
Expertly blended, cooked in small batches and frozen to lock in the taste!
Massaman Curry Sauce
Massaman Curry is a very popular mild Thai curry.
Traditionally cooked with potatoes and onions for an authentic taste, but you can add whatever ingredients you prefer. Optionally add peanuts for texture.
Comfort food at its best - and very moreish.
Green Curry Sauce
Green Curry is a flavourful, spicy Thai curry made using green chillies. Traditionally paired with bamboo shoots or Thai aubergine but goes well with a range of ingredients.
Red Curry Sauce
Red Curry is a classic spicy Thai curry made using red chillies. Traditionally paired with bamboo shoots or pineapple, along with peppers for an authentic taste, but you can add whatever ingredients you prefer.
Panang Curry Sauce
Panang Curry is a very popular medium/spicy Thai curry. The sauce includes finely sliced Kaffir lime leaves for that extra touch. Traditionally cooked with only protein but you can add whatever ingredients you prefer.
