Thai Ingredients

Baby rice crabs are a popular delicacy in the Philipines and other South-Eastern Asia countries. The shell of the baby-crabs is not as tough as larger crabs, similar in thickness to prawn shells so crisps up nicely when fried and is edible without having to shell the crab. The meat inside is flavou...

Bok choi is a type of Chinese cabbage that is part of the mustard family. The word is from the Cantonese language and literally means ‘white vegetable’. The stems are indeed white with a crisp, crunchy texture, leading into green, cabbage-like leaves. It is one of the most common vegetab...

The kaffir lime leaf, also known as makrut lime leaf, is to South East Asian cuisine what bay leaves are to western cooks. Typically used in soups and curries, the leaves impart a fragrant citrus flavour with a mild hint of spice.

Red curry paste is made up with coconut milk, tomatoes, red chilli, lemongrass, garlic, onion, salt, Kaffir lime, Galangal, and shrimp paste to create an authentically spicy and fragrant flavour. This medium-hot curry paste can be used as the base for a red Thai curry, by simply adding coconut milk,...

Green curry paste is made up of ground herbs, spices and seasoning, including lemon grass, garlic, shallots and fresh green chilli, which gives the flavour an intense spicy kick. This authentic medium-hot curry paste is the perfect base for a classic Thai green curry - simply add to coconut milk, ve...