Recipes 𓌉◯𓇋
Sawasdee everyone! Here are some recipes for you to try, and they're best enjoyed when made with our recommended curry pastes and chilli jam.
 Recipe Collection
| Recipe | Thai Massaman Curry |
|---|---|
| Made With | Massaman Curry Paste |
| Serves | 4 |
| Time | 45 minutes |
| Ingredients | 500g protein of choice, 2 tbsp Massaman Curry Paste, 400ml coconut milk, 2 potatoes, 2 carrots, 1 brown onion, 2 tbsp peanuts, 1 tbsp coconut sugar, 1 tbsp tamarind paste, 1 tbsp soy sauce, fresh coriander, jasmine rice |
| Method | 1. Heat oil, add paste, stir one minute. 2. Add protein, seal on all sides. 3. Add coconut milk, potatoes, carrots, onion, coconut sugar, tamarind, soy sauce. 4. Simmer 30 to 35 minutes until tender. 5. Top with peanuts and coriander. Serve with rice. |
| Shop | Massaman Curry Paste |
| Recipe | Thai Red Curry |
|---|---|
| Made With | Red Curry Paste |
| Serves | 4 |
| Time | 25 minutes |
| Ingredients | 500g protein of choice, 2 tbsp Red Curry Paste, 400ml coconut milk, 1 cup vegetable stock, 1 zucchini, 1 red capsicum, 1 cup broccoli, 1 tbsp soy sauce, 1 tbsp coconut sugar, Thai basil, lime, jasmine rice |
| Method | 1. Heat oil, add paste, fry one minute. 2. Add protein, seal on all sides. 3. Add coconut milk and stock, bring to simmer. 4. Add vegetables, cook 8 to 10 minutes. 5. Season with soy sauce and coconut sugar. 6. Serve with rice, Thai basil and lime. |
| Shop | Red Curry Paste |
| Recipe | A Twist on the Classic Shepherd's Pie |
|---|---|
| Made With | Massaman Curry Paste |
| Serves | 4 |
| Time | 50 minutes |
| Ingredients | 500g lentils (dried), 2 tbsp Massaman Curry Paste, 1 brown onion, 2 garlic cloves, 400ml coconut milk, 1 cup frozen peas, 4 large potatoes (plain and sweet), 2 tbsp olive oil, salt and pepper |
| Method | 1. Preheat oven 190°C. Mash potatoes with oil, salt and pepper. 2. Sauté onion and garlic. 3. Add cooked lentils. 4. Add paste, coconut milk and peas, simmer 10 minutes. 5. Top with mash, rough up with fork. 6. Bake 20 to 25 minutes until golden. |
| Shop | Massaman Curry Paste |
| Recipe | Creamy Pumpkin Pasta |
|---|---|
| Made With | Chilli Jam |
| Serves | 4 |
| Time | 25 minutes |
| Ingredients | 400g pasta, 500g pumpkin, 2 tbsp Chilli Jam, 200ml coconut cream, 3 garlic cloves, 1 brown onion, salt, pepper, fresh parsley |
| Method | 1. Cook pasta, reserve half cup pasta water. 2. Roast pumpkin at 200°C for 20 minutes. 3. Sauté onion and garlic, add Chilli Jam. 4. Blend pumpkin with coconut cream, add to pan. 5. Toss through pasta, loosen with pasta water. 6. Season and serve with parsley. |
| Shop | Chilli Jam |
| Recipe | Thai Tofu 'Fish' Cakes |
|---|---|
| Made With | Red Curry Paste |
| Serves | 4 |
| Time | 30 minutes |
| Ingredients | 400g firm tofu, 2 tbsp Red Curry Paste, 2 tbsp cornflour, 3 kaffir lime leaves, 2 spring onions, 1 tbsp soy sauce, oil for frying, Chilli Jam, cucumber, coriander |
| Method | 1. Combine tofu, paste, cornflour, lime leaves, spring onion and soy sauce. 2. Shape into patties 1cm thick. 3. Fry in batches 2 to 3 minutes each side until golden. 4. Drain on paper towel. 5. Serve with Chilli Jam, cucumber and coriander. |
| Shop | Red Curry Paste |
| Recipe | Jackfruit and Chickpea Curry |
|---|---|
| Made With | Panang Curry Paste |
| Serves | 4 |
| Time | 35 minutes |
| Ingredients | 400g canned jackfruit, 400g canned chickpeas, 2 tbsp Panang Curry Paste, 400ml coconut milk, 1 brown onion, 2 garlic cloves, 1 tbsp coconut sugar, 1 tbsp soy sauce, coriander, steamed rice |
| Method | 1. Sauté onion and garlic. 2. Add paste, stir one minute. 3. Add jackfruit and chickpeas, coat in paste. 4. Add coconut milk, coconut sugar and soy sauce, simmer. 5. Cook 20 minutes until thick. 6. Serve with rice and coriander. |
| Shop | Panang Curry Paste |
| Recipe | Onion Bhaji Burgers |
|---|---|
| Made With | Green Curry Paste |
| Serves | 4 |
| Time | 30 minutes |
| Ingredients | 3 large onions, 1 tbsp Green Curry Paste, 1 cup chickpea flour, 1 tsp cumin, 1 tsp turmeric, salt, pepper, water, oil, 4 burger buns, lettuce, tomato, cucumber, Chilli Jam |
| Method | 1. Combine onions, paste, flour, cumin, turmeric, salt and pepper. Add water to form thick batter. 2. Fry spoonfuls in hot oil 3 minutes each side until golden. 3. Toast buns. 4. Assemble with bhaji patty, salad and Chilli Jam. |
| Shop | Green Curry Paste |
| Recipe | Vegan Green Papaya Salad |
|---|---|
| Made With | No paste needed — a Heart of Kindness Classic |
| Serves | 2 |
| Time | 15 minutes |
| Ingredients | 2 cups green papaya, 1 cup cherry tomatoes, 2 spring onions, 1 red chilli, 2 tbsp peanuts, coriander, mint. Dressing: 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp coconut sugar, 1 garlic clove, 1 tsp chilli |
| Method | 1. Whisk dressing ingredients until sugar dissolves. 2. Combine papaya, tomatoes, spring onion and chilli. 3. Pour dressing over and toss well. 4. Top with peanuts, coriander and mint. Serve immediately. |
| Shop | Explore all products |
| Recipe | Thai Satay Bowl |
|---|---|
| Made With | Red Curry Paste |
| Serves | 2 |
| Time | 20 minutes |
| Ingredients | 2 cups jasmine rice, 200g protein of choice, 1 cup edamame, 1 carrot, 1 cucumber, coriander, sesame seeds. Satay Sauce: 2 tbsp peanut butter, 1 tbsp Red Curry Paste, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp coconut sugar, warm water |
| Method | 1. Whisk satay sauce ingredients until smooth, loosen with warm water. 2. Pan fry protein until golden. 3. Assemble bowls with rice, protein, edamame, carrot and cucumber. 4. Drizzle with satay sauce, top with coriander and sesame seeds. |
| Shop | Red Curry Paste |