
Fish Sauce
Fish Sauce (nam pla) is used in Thai cuisine as an essential ingredient for seasoning. It balances with the key flavours of hot, sweet and sour It is matured for 12 months to allow a full rich and salty flavour to develop
A light and fragrant curry that's native to Thailand, filled with juicy prawns, aubergines and red peppers.
Fish Sauce (nam pla) is used in Thai cuisine as an essential ingredient for seasoning. It balances with the key flavours of hot, sweet and sour It is matured for 12 months to allow a full rich and salty flavour to develop
A light, fragrant curry native to Thailand. The secret to a great Thai curry is the freshness and balance of Thai ingredients that are ground into paste. We grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots.