The 3 stars of OTOP products of the year 2003 and 2006. Especially, we can made to order to match your need for extra , moderate and slightly spicies. Our product have got many winning awards such as " OTOP winning (one tambol one product), Shell Chuan Chim (Shell Recommended Food), Pueb Pitsadarn (Novelty Food) and   Government Safety Food Certificate (Au - Yor) ".   All of our products are using only high quality ingredients and safe production process.

This is a brown paste that prepare in advance and the core mixture is: shallots, garlic, shrimp paste, dry chili pepper, salt, and sugar, tamarind paste and quality dried shrimp from Ratchaburi province (Thailand).   No any preservative are used and able to keep more than 3-4 months even unsealed depend on surrounding temperature.

Net weight 115 g. (40 oz.) 0.676 USD (23 Baht)	Net weight 100 g. (35 oz.) 0.574 USD (19.5 Baht)
	Net weight 500 g. (175 oz.) 2.265 USD (77 Baht)

Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as pat pet, kaeng pet, kaeng pah, tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest.   No any preservative are used and able to keep more than 1^1/2 - 2^1/2 months even unsealed depend on surrounding temperature.

Net weight 100 g. (35 oz.) 0.44 USD (15 Baht)

Net weight 500 g. (175 oz.) 1.765 USD (60 Baht)

In western restaurants serving Thai cuisine, the green curry is often the Hottest on the menu, however in Thailand the curry is generally a touch milder,or perhaps the red curry is a touch hotter. Anyway the Thai names for thecurries are " sweet & sour curry ", for the green, and hot curry (kaeng phet) for the red. Whilst green curry should be hot, itshould still have a distinct sweet and sour edge to the heat, a point to bear in mind when tasting it for the balance of seasoning.

Green curry paste has the exact ingredients as the red one with the exception of the dried chili pepper and many kinds of Thai herbs. Fresh green pepper is substituted.   No any preservative are used and able to keep more than 1^1/2 - 2^1/2 months even unsealed depend on surrounding temperature. (Especially, we can made to order to match your need for extra , moderate and slightly spicies)

Net weight 100 g. (35 oz.) 0.44 USD (15 Baht)

Net weight 500 g. (175 oz.) 1.765 USD (60 Baht)

Kaeng som is probably the most well known southern dish within Thailand. Kaeng som is actually the name of a similar central Thai dish, so central Thais tend to refer to the southern version as kaeng lueang, or "yellow curry", because of its color. This is not to be confused with the yellow curry that most foreigners are familiar with, which is a coconut-milk based curry of Indian origin called kaeng karii "curry curry" by Thais. Confused?

The curry paste consists of a few simple ingredients, and the soup consists of fish (or other seafood) and Ka-Pi (like a very small shrimp) and typically one kind of vegetable (or fruit).   No any preservative are used and should keep in the refrigerator.

Net weight 100 g. (35 oz.) 0.44 USD (15 Baht)

Net weight 500 g. (175 oz.) 1.765 USD (60 Baht)