Spices and Curry Pastes

Red, Green, and Yellow are the colors of the three most popular Thai curry pastes.

THAI  HERBAL > ENJOY > EATING > FOOD > SPICY > YUMMY > DELICIOUS

Herbs & Spices are a "must have" in todays' kitchen.

Local Ingredients - Thai cuisine lives of their always fresh herbs and very aromatic ingredients.

 

SPICES AND CURRY PASTES 

Local Ingredients - Thai cuisine lives of their always fresh herbs and very aromatic ingredients. Thai cuisine use less fat, small amounts of meat, a variety of vegetables and the freshest of ingredients. Thai cuisine provides the right nutrients to help with digestion and the gastro-intestinal system. It's about eating healthy too!  

 

Red, Green, and Yellow are the colors of the three most popular Thai curry pastes. These taste-explosion pastes work with everything from Thai meat dishes to vegetables and seafood - even noodles. In this category you'll also find Thai sauces and dips recipes including how to make Thai chili sauce, naam plaah prik.

Organic Curry Paste - Always care for you.
Discover now the culinary world of Thailand with our aromatic spices and organic curry pastes! For processing only spices, which are maintained under constant loving supervision, harvested and immediately processed very gently. This product contains only fresh material from Thailand. It is produced from natural ingredients that are organically grown, no any chemical material and farmed using sustainable methods.

 

Thai cuisine lives of their fresh herbs and aromatic ingredients

Organic Red Curry Paste - Art & Gifts
Organic Green Curry Paste - Art & Gifts
Thai Organic Yellow Curry - Art & Gifts

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THAI CURRY PASTES AND HERBS

Red, Green, and Yellow are the colors of the three most popular Thai curry pastes. These taste-explosion pastes work with everything from Thai meat dishes to vegetables and seafood - even noodles. In this category you'll also find Thai sauces and dips recipes including how to make Thai chili sauce, naam plaah prik.

 

Thai people refer to dishes that are known as "Thai curries" in the Western world as "kaeng". The first Thai dictionary from 1873 CE defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely.

 

Curries are eaten in combination with rice, the long grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles). Certain curries can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai.

Spices and Curry Pastes

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