The Process

Singapore Curry Laksa

Curry laksa (in many places referred to simply as Laksa) is a coconut-based curry soup. Usually served with a spoonful of sambal chilli paste on the side and traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

Malaysian Satay Paste

A nutty, thick and spicy paste ideal as a staple in any pantry. Made with fresh lemongrass, ginger, garlic and chillies, and combined with warm roasted crushed peanuts and hand blended spices – this versatile paste is sure to please.

Massaman Curry Paste

Our delicious classic Masaman Curry Paste or Nam PhrikKaengMassaman, is a Persian influenced curry paste that originated in Thailand among a heavy Muslim population. It contains whole spices such as cinnamon, nutmeg and cardamom and is usually served with beef or lamb because Muslims do not eat pork. Our paste is dense, hearty and nutty with a mild, slightly sweet taste great for stews. Use it to create authentic curries filled with plenty of protein and potatoes, and sprinkled with roasted peanuts.

Rendang Terlagi Lagi Paste

A sticky thick spicy paste…Very Moreish! Best slow cooked with chunky beef, veal, lamb shoulders, or free range chicken or duck on the bone! For vegetarians and vegans this paste pairs wonderfully with vegetables such as potatoes, sweet potato, eggplant or pumpkin.

Indonesian Turmeric Kari Paste

Creamy and vibrant yellow, our Indonesian kari paste is something you can use to put together impressive meals on a weeknight or to really impress friends at a dinner party. In Indonesia, a curry is called kari or kare. The most common type of kari consumed here is kariayam(chicken curry) and karikambing (goat/lamb curry). Other dishes such as gulai (reddish brown)and opor (whitish)are also dishes based on different ingredients to produce the kari. They are often highly localised and reflect the local produce that is consumed.