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Characteristics

Hot paste of red curry. It is used in cooking (a particularly popular product in Thai cuisine) and is ideal for use in soups and sauces. It goes well with coconut milk, chicken, shrimp, seafood, vegetables and fish.

Characteristics

Hot paste of green curry. It is used in cooking (a particularly popular product in Thai cuisine) and is ideal for use in soups and sauces. It goes well with coconut milk, chicken, shrimp, seafood, vegetables and fish.

Characteristics

Hot and sour chilli paste, very aromatic.

INSTRUCTIONS
Generally used in cooking, in soups and noodles

Characteristics

Spicy yellow curry paste. It is used in cooking (a particularly popular product in Thai cuisine) and is ideal for use in soups and sauces. It goes well with coconut milk, chicken, shrimp, seafood, vegetables and fish.

Characteristics

Fish sauce is one of the basic ingredients of Asian cuisine. It is used in recipes with fish, shrimp, pork, chicken as well as in stir fries, soups or casseroles. It is used in recipes with fish, shrimps, pork, chicken and in stir fries, soups or casseroles.

Characteristics

Dark soy sauce.

INSTRUCTIONS
Used in stir fries, salads, soups, stews, meat marinades and as a dip.

Characteristics

Fish sauce is one of the basic ingredients of Asian cuisine. It is used in recipes with fish, shrimp, pork, chicken as well as in stir fries, soups or casseroles.

INSTRUCTIONS
Used in recipes with fish, shrimps, pork, chicken and in stir fries, soups or casseroles.

Characteristics

Thick, sweet and sour sauce, very aromatic.

INSTRUCTIONS
To be used directly as an accompaniment to appetizers or when cooking. It goes well with poultry, meat, appetizers, noodles, potatoes and seafood.

Characteristics

Sauce for Peking Duck. Used as a marinade in cooking and as a dip for meats. Accompanies Peking duck and crispy duck.