Real Thai Green Curry Paste
The 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.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The 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 SpecificationsA lemongrass wok sauce, poured in at the end of a stir-fry. Gives the citrus and aromatic note of a Thai dish without prepping and bruising the stalks.
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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