Enjoy the exotic flavor of Thai Currys. Thai is sweeter than Indian Curries surrounded by the flavors of coconut and basil. An enjoyable experience.
Spicy Thai Seasoning-Spicy Thai Seasoning is perfect for adding delicious Thai flavor to grains, meat, seafood and vegetable based dishes. Using a pre-mixed Thai seasoning is much easier than adding a pinch of this or a dash of that. Use this spicy seasoning as a dry rub on fish and chicken. To make a quick and easy Thai marinade, add Thai Seasoning into creamy coconut milk (start off with 1 tbsp of spice blend to 1 cup of milk but adjust up or down depending on your tastes). Try Spicy Thai Seasoning on Crispy Fish Tacos.
Use Spicy Thai Seasoning when you're looking for a bit more kick, especially in stir fries and as a dry rub for some delicious Thai Chicken Wings.
Hand blended from garlic, onion, paprika, lemon, coriander, hot cayenne, white pepper, basil, lemongrass and cilantro.
Red Thai Curry-Thai Red Curry Powder is a mild- to medium-hot blend of chiles and spices inspired by Thai cuisine. The balanced flavors of this blend help to ease the involved nature of building complex Thai curry dishes while providing the perfect amount of heat.Hand blended combination of lemongrass, galangal, red Thai chiles, Makrut lime and garlic.
Thai Green Curry-Perfect for use with shrimp, white fish, or a variety of vegetables. It tastes great with potatoes, corn, carrots, beet greens, rutabaga, radish, onions, asparagus, green bell peppers, red bell peppers, etc. It would be fantastic on chicken, but for stronger tasting meats like beef it is not the best choice. Combine with coconut milk in different ratios to make a "brothy" base or a paste to use as a flavor enhancer in stews, soups, or sauces. Incorporate some cranberries, golden raisins, or even coconut for a very interesting Thanksgiving side dish, if you're preparing this around the holidays!
Satay Seasoning-The meat of choice for Satay was originally lamb or goat but today the most popular meats are beef, chicken, and lamb. Satay is often marinated in a “bumbu” before cooking. Bumbu may be a complex marinade or paste of spices and herbs or, it may be as simple as a mixture of fresh garlic, lime juice, and kecap manis (a sweet black ketchup that tastes almost like a mix of soy sauce and oyster sauce mixed with sugar). Traditionally, this bumbu mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle. Try using olive oil as the liquid in making our bumbu. Marinating time is up to you. Some prefer 30 minutes or so while others overnight.
Acidic ingredients like lime juice and tamarind will tenderize proteins in the short term, but they can also turn meats mushy if left to marinate for too long. In the case of Satay, use marinade as a savory coating; the smaller you cut the Satay proteins, the more surface area will be coated and the more flavor you'll get.
Skewering and grilling the meat in these small pieces ensures that it cooks evenly and quickly and prevents the meat from becoming tough. Satay is typically served with a grainy peanut dipping sauce and a fresh cucumber salad.
Hand blended with garlic, onion, sea salt, coriander, orange, turmeric, paprika, ginger, chipotle, cayenne, and lemongrass.