In Thailand ingredients for the evening meal are usually bought from the market in the morning. As this is not possible in the West, where many ingredients have to be air freighted into our large towns and cities, it is quite acceptable to freeze many Thai ingredients.
The ingredients in our curry pastes are of the best quality and made to a family recipe. All the hard work of pounding, slicing and chopping is taken out, resulting in a ready-to-use paste and an easy way to cook a traditional meal.
Do refrigerate these pastes after opening to maximise freshness and flavour.
We describe many herbs and vegetables used in Thai cuisine on our website. However feel free to replace vegetables with ones available from your local supermarket. Some chunky vegetables suitable for inclusion in a curry are mange tout, purple aubergines, carrots, potatoes, sweet potato, peas and courgettes.