SE Asian & Indian Curry Pastes and Condiments

Contains Tomato, garlic, ginger, chilli, onions, spices, sugar, peanut oil.
500 grams of chicken in bite sized pieces, ( I like boneless and skin on)
Fry the chicken in batches in 1 tablespoon peanut oil until 90% cooked browned.Set asside.
Do not clea

A delicious condiment to use with curry, fish, meats and vegetables. Made from chillies that are sweetened with apple and cooked long and slow. It is great with fish.

A traditional Indian relish that is used with breads and curries. This condiment is a little hot and should be treated with some respect. It is also used as a meal when eaten with rice and Indian breads.

All you need to make the base for a Laksa. This paste is from the Penang region of Malaysia. There are many different Laksa's in the region, this is a general blend. It is simple to make, just follow instructions on the label.

Malaysian's love Chicken Curry and it is found all over Malaysia and surrounding countries.This is typical of the paste used to prepare the dish. Simply follow the labels instructions for a great dish.

The famous Chilli Salsa so loved in Malaysia by all sectors of the country and regardless of ethnic origins.

Mussaman Curry Paste Mussaman is a curry that owes its origins to the Muslim people of both Thailand and Malaysia. It is a spicy curry that works very well with beef or lamb or goat. Mussaman curry is made having both meat and a vegetable, usually potato

A sauce found across much of SE Asia. It will vary in each country and is always delicious on BBQ'd food.

A paste that is influenced by Malaysian flavours. This is not as the name suggests, a Malay dish, but a dish that owes its origins to Thailand. It is a delicious curry paste. The recipe is on the label.

A traditional Japanese and South East Asian condiment. Try with roast chicken or duck or rare beef.

A paste to make a tradional Rendang. Rendang is said to have originated in Indonesia where it was devised when a large cow or buffalo was slaughtered for meat. It is also said that meats cooked this method will keep in hot weather. It is delicious.

Common in SE Asia use as a flavour starter for stir fry, wet dishes and rice dishes. This is found throughout SEAsia and is called by many names... Sambal Tumis is its name on the Malay Peninsular. Great for stir fries since it is so flavourful.

Use to bring the essential sourness to Thai and other Asian dishes. This paste is made from the fruits of the Tamarind tree thats grows so abundantly in Asia.

Traditional and much loved Thai green curry. The recipe for a great Green Curry meal is on the label, it is simple and very easy to follow.

The classic Thai red curry paste that is so good with beef. We give a complete recipe for making a great Red Curry on the label and the instructions are simple.