There are variations of this curry recipe all over South East Asia, but this one has a particular Cambodian flavour with its simple combination of turmeric, lemongrass and lime leaves. It takes no time so get the rice ready before you start cooking.
Dalcha is a traditional curry from Northern India. Our Singapore version uses coconut milk, and soy sauce and lime juice rather than tamarind. Use our mild Singapore Seletar Yacht blend…
For a fresher flavour and no nasty additives, nothing beats making your own Thai Curry pastes. Try our Red, Green and Yellow Thai paste recipes here....
This is a Thai speciality requiring top quality beef - we recommend fillet steak - thinly sliced, as cooking time is very short. Do not stint on the spinach…
This is a Thai version of Rendang and another way to use our spice blend. The sauce works well with either slow-cooked beef, or with chicken…
This has a very authentic Indian flavour due to the cardamon pods. We serve this in espresso cups as it is imposible to eat more than one scoop, and it serves a good 12 people…
