Asian Cooking Sauces

Nothing but real food ingredients!

Ingredients:

Tom Yum: Red Chilli 26.2%, Shallots 26.1%, Lemon Grass 15.7%, Garlic 5.2%, Galangal 5.2%, Canola Oil 5.2%, Lime Juice 5%, Seasoning (Contains Soy) 3.6%, Coconut Palm Sugar 3.1%, Coriander Roots 2.6%, Lime Leaves 2.1%

Thai Green Curry Paste: Green Chillies 20%, Lemongrass 17%, Shallots 17%, Seasoning (contains soy) 16%, Garlic 8%, Canola Oil 7%, Lemon Juice 3%, Salt  3%, Galangal  2%, Thai Basil Leaves  2%, Coriander Root  2%, Dry Spices  2%, Kaffir Lime Leaves  1% (Contains Soy)

Thai Yellow Curry Paste :Red Chili 14.8%, Galangal 14.4%, Ginger 14.4%, Lemon grass 11.8%, Garlic 8.5%, Shallot 7.8%, Lime juice 7.8%, Seasoning, (Contains Soy) 5.9%, Miso Paste (Contains Soy) 4.1%, Oil 2.8%, Coriander roots 1.9%, Lime leaves 1.1%, Salt 0.4%, Turmeric 0.9%, Coriander 0.7%, Fennel 0.7%, Cumin 0.7%, Cloves 0.6%, Cinnamon 0.4%, White pepper 0.2%

Butter Masala Sauce: Tomatoes (75%); Onion (7.5%); Milk powder (3.6%); Cashew Nuts (3.1%); Garlic (3%); Vegetable Oil (2.7%); Ginger (2.2%); Dry Spices (1.1%) [Coriander, Turmeric, Garam Masala, Cardamon, Fenugreek leaves]; Red Chillies (1%); Salt (0.8)%

Allergen Advice: Contains soy, Milk powder, Cashew nuts

 MARINADE | SOUP BASE | CURRY BASE | STIR-FRY 

4 Asian cooking sauces: Each jar 225g

Spice Level: Mild, Medium, Spicy

Storage Instructions

Before opening, store in a cool, dry place away from direct sunlight. Best refrigerated after opening.

Usage Instructions

For the 3 thai pastes all you need is water and coconut cream. Add meat, chicken, or veggies of your choice. These can also be used as stir fry sauces. For the Butter masala all you need is a little water while cooking the protein, paneer or veggies.

Shelf Life: Best before

Tom yum - 8th Jan 2028, Green curry - 29th Jan 2028, Yellow curry - 15th Jan 2028, Butter masala - 7th June 2026