Product details
- Net Wt: 16 oz jar
- No Preservative, No Artificial flavors
- Ingredients: Sugar, Soybean Oil, Garlic, Shallot, Dried Chili, Tamarind Juice, Fish Sauce, Salt, Dried Shrimp
- Product of Thailand
Maesri Chilli Paste in Soybean Oil – Nam Prik Pao(16Oz)
$4.99
Product Description:
Maesri Namprik Pao Roasted Chili Paste in Soybean Oil is best used in tom yam, tom kha, fried rice, dip, or treat it as a spread.
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Cock Brand Tamarind Pulp (14oz)
$5.99Add to cartProduct Description:
Tamarind pulp is derived from the fruit of the tamarind tree (Tamarindus indica). It has a distinctive sweet and sour flavor, often used in various cuisines around the world. The pulp is extracted from the sticky brown pods of the tamarind fruit and can vary in consistency from a thick paste to a more liquid form.
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Tra Chang Thai Shrimp Paste
$8.99Add to cartProduct Description:
Shrimp paste or shrimp sauce is made from fermented ground shrimp mixed with salt. Some versions are in its wet form such as those in Vietnam and other versions are sun dried and either cut into fist-sized rectangular blocks or sold in bulk. It is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia, Vietnam and the Philippines. It is often an ingredient in dip for fish or vegetables. In Thailand shrimp paste or shrimp sauce (kapi) is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu (short mackerel) and fried, steamed or raw vegetables. In southern Thailand there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet.
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Mae sri Thai Red Curry Paste (4oz)
$1.69Add to cartProduct Description:
Red curry from Maesri is similar to other brands of red curry paste.
For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk, and cook until it boils. Add 1 3/4 lb chicken, then add 2-3 cups coconut milk, and stir until chicken is cooked. Add 1/2 lb eggplant, and keep stirring until cooked. Sprinkle with fresh Thai basil leaves, and fresh Thai chiles. Serves 5-7. Serve with jasmine rice.
