“We made a tofu and veggie dish, adding the green curry sauce straight from the jar in the last few minutes. The sauce was very flavorful and so easy to use. We’ll add making this dish at home to our dinner menus in the future. We can have it on the table faster than the local Thai restaurant can deliver it!”

“When I want green curry, WANT green curry, crave it so much I’d be willing to go out and get it, or pay a ridiculous amount to have it delivered, THIS IS WHAT I WANT!
This tastes exactly like the green curry from my favorite restaurant.
The consistency, heat and sweetness make it restaurant-worthy.
I’ve experimented with curries of my own, and for whatever reason, I’m not able to accurately duplicate the flavor from dish to dish. Too much paste, not enough…it’s not that it’s difficult, it’s just fussy.
For something quick, easy, delicious, and something I’d serve to a friend this is it.
Bonus, leftovers re-heated the next day were also great, I just added a couple of tablespoons of water to loosen it up.
I also marinated the chicken in a bit of cornstarch and rice vinegar, then added a few drops of sesame oil before cooking.
One jar made four dinner size meals, or six smaller.”

“Thank you for these wonderful sauces. We have especially missed our Thai dining this year during the pandemic.
We made the Green Curry with Salmon, Green Bean, Red Pepper, and Bok Choi. The sauce had just enough of a spicy kick to let the flavors come through.
These sauces will definitely become shelf staples for us, and we look forward to trying the other flavors!”
“This one was by far my favorite of the 3 I’ve tried so far! I kept this one simple and just added baby eggplant, chicken, and basil. It was very creamy and delicious. Every bite was an explosion of flavor in my mouth. It was the perfect amount of richness from the coconut milk. Some green curries leave you feeling tired of the creaminess after finishing a bowl, but this one left me wanting more and more! Again, all of these recipes can be easily customized to your liking.”