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The company produces Chinese, Indian and Thai food products and ingredients. It produces many cooking sauces, which usually come in a recognisable square jar, and also curry pastes and powders, pappadoms, naan breads, noodles, prawn crackers and ready meals. It holds the largest market share in Britain in this range.
Apart from the main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, basil leaves or other green or whitish vegetables [4] and even fruit are often included. [3] [5] [6]
Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. Horapha โหระพา Thai sweet basil: A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately. Kha ...
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There are different varieties of curry paste depending from the region and also within the same cuisine. Via trade routes with southern India the curry pastes are believed to have entered Southeast Asian cuisines through the kitchens of Indianized royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences ...
Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]