Thai Curry

Thai Curry, the spice preparation for authentic green, red and yellow curries

Thai Curry brings the characteristic triad of Thai cooking, freshness, spice and warmth, to the plate. We mix the preparation in our manufactory in Klingenberg am Main: lemongrass, kaffir lime leaves and chili for freshness and heat, galangal and ginger for the savoury depth, coriander for the round fullness and wakame seaweed for a subtle, maritime umami note.

How to use

Thai Curry suits green, red and yellow Thai curries with chicken, prawns, tofu or vegetables in coconut milk. Season Tom Kha and Tom Yum soups, wok dishes with beef or seafood, marinades for meat and fish, and Asian dips and satay sauces with it.

Good to know: For a curry paste, mix the powder with water in a ratio of one to two and toast it briefly in hot oil before the other ingredients and the coconut milk are added. That way the aromas open up best.

Green Thai curry with chicken in 4 steps

1. Stir one tablespoon of Thai Curry with two tablespoons of water into a paste and toast it in one tablespoon of coconut oil for two minutes.
2. Add 400 g of chicken breast in strips and sear it briefly.
3. Pour in 400 ml of coconut milk and 150 ml of chicken stock and stir in 200 g of sugar snap peas and bamboo shoots.
4. Let everything simmer for 10 to 12 minutes, season with fish sauce and lime juice and serve with jasmine rice.

What's in it?

The typical freshness comes from lemongrass and kaffir lime leaves, the savoury depth from galangal and ginger. Star anise brings a warm sweetness. To these come tomato, garlic, chili, coriander, white pepper, wakame seaweed, cumin, cardamom, lemon peel, mace and nutmeg.

At a glance

• Spice preparation for authentic Thai curries
• With lemongrass, kaffir lime, galangal and wakame
• A triad of freshness, spice and warmth
• For green, red and yellow curries and Tom Kha and Tom Yum soups
• Manufactory quality from Klingenberg am Main, without additives

Goes well with

For more curry variety the fruity and sour Purple Curry and the mild Curry Goa fit well. For Asian wok dishes we recommend the Chinese Wokspice. You will find more in our curries and masalas collection.

Frequently asked questions

What is Thai Curry best suited for?
Thai Curry is the base for green, red and yellow Thai curries with chicken, prawns, tofu or vegetables. It also seasons Tom Kha and Tom Yum soups, wok dishes, marinades and Asian sauces. Wakame seaweed gives it a fine maritime umami note.

How do I make a curry paste from it?
Mix the powder with water in a ratio of one to two into a paste, toast it briefly in hot oil and then add the other ingredients and coconut milk. That makes the aroma more intense.

What is the difference between Thai Curry and Purple Curry?
Thai Curry is a Southeast Asian preparation with lemongrass, kaffir lime and galangal for classic Thai dishes, while Purple Curry is a fruity and sour blend with hibiscus in the Indian style. For Thai cooking you use Thai Curry, for a sour curry note the Purple Curry.

Does Thai Curry contain coconut milk or fish sauce?
No. Thai Curry is a pure spice preparation. You add coconut milk, fish sauce and lime yourself while cooking, according to the recipe.