Curry sauces
Green Thai curry sauce
A mixture of Thai coconut milk, green chillies, green sweet basil and green kaffir lime leaves make up this ready-to-use sauce which is sold in jars.
Uses: Add cooked chicken, beef or peeled prawns to the heated sauce.
To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.
Malaysian rendang sauce
A rich and spicy sauce with toasted coconut. Rendang sauce has a distinctive medium flavour and is sold ready-to-use in jars.
Uses: Add to cooked beef, pork or lamb and serve with egg or rice noodles or rice.
To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.
Singapore laksa sauce
A lightly spiced ready-to-use cooking sauce which is flavoured with lemon grass. It has a mild to medium delicate flavour and is sold in jars. The inspiration for this lightly spiced sauce comes from Laksa, a lemon grass and coconut noodle soup which is popular in Singapore and Malaysia.
Uses: Add to cooked chicken or seafood and serve with egg or rice noodles or rice.
To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.
Thai yellow curry sauce
A medium spicy ready-to-use sauce sold in a jar with flavours derived from curry powder, onion and garlic.
Uses: Add to cooked meat, fish or vegetables and servewith rice or noodles.
To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.