Gang Keow Wan is a classic Thai dish, a delicious, complex green curry, for which the key ingredient is a heady Green Curry paste. It is typically prepared by pounding in a mortar green chilies, galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. Our version is dried, with a fresh lemony-bright note and medium heat. Mix it with coconut milk, a little sugar, fish sauce, eggplant and your favorite meat.
Spicy, sweet-savory Red Curry is a popular Thai dish made with a base of curry-paste-enriched coconut milk. Our fragrant red curry spice blend can easily be transformed into a medium-heat paste by mixing it with water or fish sauce. Add, for example, kaffir lime leaves, Thai eggplant, bamboo shoots, Thai basil and meats such as such as chicken, beef, pork or seafood for a delicious stew to pour over steamed rice.
Fiery dried chilis and toasted spices distinguish Madras Curry, the piquant mixture named after the tropical south Indian city (and major chili trading center) now known as Chennai. But each kitchen makes it according to its own traditions, with its particular combination of aromatic, freshly roasted spices. It’s typically red, but ours is yellow and has a subtle heat, with notes of coriander, ginger and cinnamon. Crushed bay leaf lends its perfume.