Southeast Asian Spices
Explore the subtle flavours found in South East Asian cookery with our spices inspired by Thai, Malaysian, Indonesian and Chinese cooking. The curries and dishes from these countries tends to be very simple - but very hot!
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(heat 2/10)
An unusual and mild curry using a combination of curry spices, soy sauce and rice wine. Our blend contains star anise, szechwan pepper and fennel seeds. Goes well with chicken, beef or pork.
Serves: 4-6
(heat 5/10)
The lime and lemongrass in this coconut-based recipe means that it tastes more like a Thai curry than any of our others. Gorgeous as a vegetarian meal, and check out our recipe for an Indonesian lamb curry!
Serves: 4-6
(heat 5/10)
Do not confuse this with a typical North Indian korma! Cooked with lemongrass, lime and coconut milk, and with fennel and star anise in the spice blend, this is a really tangy, medium curry for chicken or fish.
Serves: 4-6
(heat 9/10)
A delicious coconut (and hot!) beef curry from Sumatra, filled with the flavours of star anise and lime leaves. Also lovely with chicken.
Serves: 4-6
(heat 5/10)
An unusual curry with fennel seeds and star anise. Cooked using soy sauce, beef, green beans and potatoes, it is an Indonesian version of the Thai Massaman curry. Also really good as a vegetarian option, or with chicken.
Serves: 4-6
(heat 9/10)
This was one of our first spice blends, and contains szechwan pepper and star anise. The recipe contains pineapple, which may seem unusual but is a fundamental part of Malaysian cooking. It adds a sweet tang to this very spicy dish, and tinned really is better than fresh!
Serves: 4-6
(heat 5/10)
This is a delicious, quite dry meat curry, which benefits from being cooked as long as possible. The perfect way to cook venison if you have a surfeit! This spice blend can also be used to make a Panaeng Curry.
Serves: 4-6
(heat 5/10)
A very traditional beef curry. We suggest the potatoes and beans to reduce the saltiness of the dish, and it is delicious with chicken. It is not particularly hot so feel free to add your own fresh chillies.
Serves: 4-6
(heat 4/10)
Use our blend to make a traditional Malay chicken satay, or a more unusual Indonesian version which is perfect with beef or pork.
Serves: 4-6
(heat 2/10)
This is a Singapore curry for the European members of the Yacht club, as remembered by Andrew. Not too spicy, but with that all-important ingredient - tinned pineapple! - this is a real mixture of Malay flavours with a good dose of traditional British curry! This curry is dedicated to Wing Commander Neville Shorrick, who was there too!
Serves: 4-6
(heat 5/10
A tomato & yoghurt curry cooked by Hindus in Singapore for the Festival of Light, Deepavali (Diwali). It combines fennel seeds and star anise with garam masala, cumin and coriander. This was originally a Bitspicy seasonal speciality, but has proved so popular (and so delicious!) that we have made it a permanent fixture in our shop.
Serves: 4-6
(heat 6/10)
A tangy sweet & sour chicken curry using coconut milk, vinegar and sugar. We’ve kept the spices at a medium heat, but it should be a hot curry so be generous with the chillies if you’re not feeding the family! You can also make a delicious Kuantan grilled chicken recipe with a dipping sauce.
Serves: 4-6
Can’t decide? Get four fabulous spice blends all together in one lovely storage tin.
The perfect way to try out our spice range!
The perfect way to try out our spices mixes, including the Dhansak, Sri Lankan Curry, Cochin Curry and Indonesian Sulawesi Curry.
Four of our hottest curries spice mixes from South Asia and South-East Asia - Sri Lankan, Goan Red, Indonesian Padang and Malay - packaged together as a team.
This family-friendly tin contains a selection of our mildest curry spices including our Korma, Dhansak, Bangladesh and Seletar Yacht Club curries.
Discover our South East Asian Recipes …
This Kuantan chicken is one of our favourite ways to barbecue or bake chicken.You may want to make two versions of the sauce - one mild and one packed with chopped chillies - to cater for all tastes.
We love our Northern Thai Burmese curry, with its unusual flavours of caraway seeds, sesame oil and soy sauce, but you can also make a lovely coconut curry with the spices.
The Chinese name for this dish is ‘Sanxian’, meaning ‘three delicacies’. We have taken this to mean 3 types of seafood…
Our versatile Malay East Coast Spices and dipping sauce are delicious with cauliflower. You won’t need all the spices (unless you are eating a huge amount of cauli!), so just take a couple of teaspoons-worth away from your main curry or marinade.
Chinese mushrooms are a really versatile and flavoursome ingredient for may dishes. This is the perfect light lunch or supper. Serve with a splash or soy sauce or chilli sauce.
Singapore-style fried tofu with Chinese Mushrooms is another version of one of our favourite recipes. Here the tofu is marinated in soy sauce, then fried with a little seasoning and pre-soaked mushrooms.
This Thai recipe is familiar from most restaurant menus, but it is simple to cook at home if you get all the ingredients are lined up.
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…
A Jungle curry is a Thai dish which traditionally would be made from foraged ingredients. This actually covers a very wide range of items, from river fish and wild boar to bamboo shoots and lotus shoots, but the main criteria for the curry is that it must be very hot! We have used our Indonesian Padang blend…
Wetha See Byan is a richly flavoured but incredibly easy dry pork curry, one where you’ll discover you already have all the ingredients! Well, if you keep some lemongrass and lime leaves in the freezer as we do!
This udon noodle dish can be cooked with any ingredients, including thinly sliced beef or prawns. Use all those sauces you have in your larder, plus red soy bean paste.
This Japanese-style soup uses lovely thick udon noodles and Shichimi Togarashi, the traditional 7-spice blend (widely available).
This recipe for Asian slow-cooked beef is so easy and works just as well as a Sunday roast as it does with sticky rice and stir fried vegetables. A big piece of beef like this leaves lots of leftovers for trying different dishes.
Fried rice is a standard Southeast Asian dish – people eat it for breakfast! The Indonesian version, Nasi Goreng, uses beef instead of pork and is garnished with cucumber - but in reality the ingredients can be as varied as you like!
This Malaysian pork recipe is rich but simple. You won’t be hunting around for unusual ingredients! But sometimes it doesn’t take a lot to create something really delicious just because you have prepared and cooked it in a slightly different way. So grab yourself some tofu (and pork!) and get cooking!
The sour dressing works really well with the fresh and sweet fruit. Don’t worry about the ripeness of the pineapple - a less sweet one is also delicious! Try with a mango too.
(heat 4/10)
Making a curry with sesame oil, soy sauce, and the caraway seeds in the spice blend may sound unusual, but the result is delicious. Try the chicken and the beef versions.
Serves: 4-6