Recipes
We take great joy in inspiring you to explore the world of Thai cuisine, so we have gathered a collection of our favourite recipes here for you to try.
Be sure to check back as we're continuously creating new culinary delights for you to enjoy!
Red Curry
Duck Spaghetti
- 1⁄2 Box Thin Spaghetti
- 300g Roast Duck Breast, Sliced
- 1 tbsp Vegetable Oil
- 2 tbsp Red Curry Paste
- 400ml Coconut Milk
- 25g Cooking Cream
- 1 tbsp Fish Sauce
- 1⁄2 tbsp Soy Sauce
- 1 tbsp Sugar
- 2 tsp Salt
- 1 tsp Pepper
- 15g Onion, Chopped
- 10g Garlic, Minced
- A few Cooking Cream
- Fresh Basil Leaves
- 2 pieces of Cherry Tomatoes, Halved
For a true taste of Thailand. We have packed all the essential ingredients into this jar to make an authentic Thai Curry every time.
- Boil a pot of water with 1 tsp of salt, then add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Heat vegetable oil in a large pan or wok over medium heat. Add the minced garlic and chopped onion, and stir until the onion becomes translucent.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, stir to combine with the curry paste and add the fish sauce, soy sauce and sugar. Stir well.
- Add the cooked spaghetti to the pan. Toss to combine the spaghetti with the curry sauce. Ensure the pasta is well-coated with the sauce.
- Adjust seasoning with salt and pepper to taste.
- Transfer the Red Curry Spaghetti to serving plates with sliced roast duck breast.
- Garnish with fresh basil leaves, halved cherry tomatoes and cooking cream on the top.
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