Beautifully crafted Traditional Thai Curry Pastes


We want our customers to enjoy the true essence of Thai Cuisine, encompassing nature, health, freshness, aroma and taste.


Possible only by using the best fresh herbs and spices, blended in a traditional way, with nothing else but a little sea salt. It puts the ingredients front and foremost, and when used in recipes, is uncompromising,

real and beyond challenge.


Pure and Simply Thai.




The tropical climate of southern Thailand provides the perfect conditions for some of the most aromatic Thai herbs and spices in Asia.


Combined with the zingy heat of fresh chillies, the authentic flavours of Thai foods are encapsulated in pastes that concentrate the natural goodness from Galangal, Kaffir Lime, Lemongrass, Turmeric and other herbs and whole spices just bristling with therapeutic properties and amazing taste.


Thailand is steeped in a rich culture and traditions, so it follows that Thai curry paste recipes vary from region to region. Southern Thai cuisine is often spicier and more flavoursome than mainstream Bangkok variants. 



There are various types of green chillies, some are hot, while others are sweet. Mixing these types of chillies produce the right balance of colour and heat.


In the Thai name for "Green Curry", there is the word "wan" which means "sweet", however, this doesn't relate to its sweetness, but to the colour "Sweet Green".


Southern Green curry can be quite spicy, although it does have a mild sweetness to it too.

"Our Authentic Thai Curry Pastes use high quality, 100% natural ingredients, fresh from local farmers, blended to an age-old recipe that respects traditional proportions, for health, vitality, aroma and taste." , Mae Jum


Originating at the start of the 20th century, during the reign of King Rami 6 or 7, the ingredients do vary from region to region. It includes fish or meat, a coconut milk base, seasoned with palm sugar and shrimp paste or fish sauce. Typically, aubergines and baby (pea) aubergines are used, but other green vegetables can be used. 


The sauce is usually quite thin and depends on the amount of coconut milk and water used, so can be made into a mild, but flavoursome curry to serve with a wider selection of dishes in a meal and eaten with steamed rice or Khamon Chin noodles. Green curry can be made thicker and spicer by adding less coconut milk and can be eaten with flatbread, as can other variants.



Yellow curry is one of the famous trios of curries, Thai yellow curry can be the spicer of the three, so can have a kick to it. 


Usually made with chicken or beef and vegetables like young papaya, sour pineapple, courgettes and green aubergines. Some recipes call for potatoes, pumpkin or bamboo and can be cooked with duck, shrimp, fish or tofu, and eaten with steamed rice, or Khanom Chin noodles.



Panang Curry, also spelt Phanang curry, is a variation on Red Curry Paste, but is usually thicker and sweeter. It is also sometimes called Kaeng Kari.


A well-loved version is with beef, this Thai curry is sometimes confused with massaman curry because of some similarities. Both are often cooked with beef, and roasted peanuts are added, however, it is less pungent with spices, so can be used with seafood and shrimps.


It typically contains thick coconut milk and has very little other liquids added, some recipes are just cooked with protein and no vegetables, some use starchy vegetables like potatoes. 


Massaman is not a native Thai word, and there are many different theories of where it originates from. Once you have tasted massaman you will realise that it is very different from the other Thai curries pastes and has a more Indian feel to it. That is because it uses more whole spices than fresh herbs


One such theory dates back to the 19th century, where it is thought to represent "Muslin Man" curry as in the 17th century there was much trade between the court of Ayutthaya, the old capital of Thailand, and the Persian merchant brings products from the middle east. Other theories point to a southern Thai recipe influenced by Malaysia and the word Masam which means "sour".

Similar to Panang, but with additional spices like mace, cardamom, cinnamon and cloves, this curry has extra layers of flavour and can also be cooked with roasted peanuts. My favour is with beef, but equally with chicken. Because of its Islamic heritage, it is rarely cooked with pork. 



Jungle curry, or "forest curry" is a curry that originated in the northern forested areas. Since coconuts are not normally found in the inland jungles areas, this curry usually excludes coconut milk completely, although it is possible to add it for a milder flavour. 


The curry is very spicy, and hot, and can be either watery with plenty of vegetables and chicken, or thicker with slowly stewed pork ribs, a family favourite. 


Red curry is a classic Thai curry dish and can be cooked with chicken, duck, beef pork and shrimps. It has a vibrant colour from the dried red spur chillies that are used. Like the other curries (exception Jungle curry), Thai Red curry uses coconut in its preparation and can be spicy depending on the chillies used. 


Red curry, as well as Yellow and Green, are usually served with a soup like consistency with rice or Khanom Chin noodles. Thai Red curry paste can also be used as a spicy base for sausages or fish cakes. 

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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