Real Thai Green Curry Mild
A milder green curry paste, for kitchens serving guests who want the dish without the heat it normally carries. Used exactly as the standard paste is.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
A milder green curry paste, for kitchens serving guests who want the dish without the heat it normally carries. Used exactly as the standard paste is.
View SpecificationsThe paste for Thai green curry, the sharper and hotter of the two standard curries. Cooked out in the pan first, then loosened with coconut milk and finished with basil.
View SpecificationsJasmine rice, the fragrant long grain that Thai food is normally served on. Cooks softer and stickier than basmati, which is what makes it hold together beside a curry.
View SpecificationsA lemongrass dressing for Thai-style salads — the sharp, citrus-led kind served with grilled meat or seafood rather than a creamy dressing over leaves.
View SpecificationsSunflower oil, the neutral frying and cooking oil. Used where olive oil would be wrong or wasted — deep frying, batters, and any dish that should not taste of its oil.
View SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
View SpecificationsThe Bombay-style biryani cooking sauce, the tangier of the biryani sauces carried, traditionally cooked with potato alongside the meat.
View SpecificationsOlive oil for infant massage, in the 125ml glass bottle. Bottled for the nursery, and the gentlest use Borges puts its oil to — every other bottle in the range ends up in a pan.
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