Thaï cuisine is distinctive because of its use of very aromatic spices such as galangal, lemongrass and Kaffir lime leaves. It’s also a cuisine in which chilies play a very important role. In Thaïland, a combination of dry spices and fresh ingredients (ginger, herbs, hot chilies) is used to make spice pastes which flavour soups and marinades, as well as a wide variety of simmered and grilled dishes. This is the flavour that we have reproduced with this spice blend “ Layover in Thaïland”.
Use for fish, poultry, sea food and vegetable dishes. This blend can also be used to boost simmered coconut-milk based dishes. To make a yellow curry, simply add dry or fresh turmeric; for a red curry, add a combination of hot and mild chilies, to taste; for a green curry, it’s best to add fresh green chilies, fresh coriander and/or Thaï basil.
Ingredients: galanga, shallot, chili, lemongrass, garlic, coriander, green pepper, cumin, kaffir lime leaves.