Ingredients List: Coconut Extract (70%), Water, Emulsifier (E435).Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Unit Package Type: Paper BoxStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Use for making cakes, candies, cookies, ice cream, coconut jam, curries, and other preparations where coconut milk is required. NUTRITION INFORMATION Serving Size: 100gThis package contains 10 servings Typical Value Per 100g Reference Intake Energy 764KJ / 185kcal 9.1% Fat 19g 27.1% of which Saturates 17g 85.0% Carbohydrate  2g 0.8% of which Sugar 2g 2.2% Fibre g Protein 1.6g 3.2% Salt 0.05g 0.8%

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Ingredients List: Water, Toddy Palm'S Seed (40.7%), Sugar, Acidity Regulators: Citric Acid (E330)Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: CanStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Read on package

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Ingredients List: Water, Toddy Palm'S Seed (40.7%), Sugar, Acidity Regulators: Citric Acid (E330)Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: CanStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Read on package

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Ingredients List: Bamboo Shoots (52%), Water (47.98%), Acidity Regulator (E330).Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: CanStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Ready to use

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Ingredients List: Bamboo Shoots (52%), Water (47.98%), Acidity Regulator (E330).Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: CanStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Ready to use

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Ingredients List: Water, Lychee (40.7%), Sugar, Citric Acid (E330)Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: CanStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Ready to use

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Ingredients List: 100% Thai Hom Mali Rice Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic BagStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Drain soaked rice completely. 2.Line a bamboo or metal steamer basket with damp cheesecloth, muslin, or parchment paper. 3.Spread rice evenly in a 1–2 inch layer; fold cloth over top. 4.Steam over boiling water for: 20?min, then rotate or flip, continue another 15–20?min until rice is translucent and tender. 5.Rest, fluff lightly, and serve while warm.

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Ingredients List: Fresh Green Chile, Shallot, Lemongrass, Garlic, Galangal, Kaffir Lime Peel, Cumin Seed, Coriander Seed, TurmericAllergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic JarStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Stir 4 tbsp of vegetable oil and 50g of curry paste [gently heat 1 min]. 2.Pour 1/3 cup of coconut cream [medium heat for 1 min], then pour more 1/3 of coconut cream [mudium heat for 3 min]. 3.Put 250g of your favourite meat and stir them and pour tbsp of fish sauce. 4.Pour 1 1/3 cups of light coconut milk [medium heat 2mins] then sprinkle 2 tbsp of sugar. 5.Put 60g of cut eggplants and a little of fresh chilli, basil leaf and kaffir lime leaves.

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Ingredients List: Shallot, Garlic, Dried Red Chilli (15%), Salt, Lemongrass, Galangal, Kaffir Lime Peel, Cinnamon, Mace, Cumin Powder, Coriander Seed, Turmeric.Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic JarStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Stir 4 tbsp of vegetable oil and 50g of curry paste [gently heat 1 min]. 2.Pour 1/3 cup of coconut cream [medium heat for 1 min], then pour more 1/3 of coconut cream [mudium heat for 3 min]. 3.Put 250g of your favourite meat and stir them and pour tbsp of fish sauce. 4.Pour 1 1/3 cups of light coconut milk [medium heat 2mins] then sprinkle 2 tbsp of sugar. 5.Put 60g of cut eggplants and a little of fresh chilli, basil leaf and kaffir lime leaves.

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Ingredients List: Dried Red Chillies 21%, Garlic, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime Peel, Spices [Coriander Seed, Cumin Powder]Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic JarStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Stir 4 tbsp of vegetable oil and 50g of curry paste [gently heat 1 min]. 2.Pour 1/3 cup of coconut cream [medium heat for 1 min], then pour more 1/3 of coconut cream [mudium heat for 3 min]. 3.Put 250g of your favourite meat and stir them and pour tbsp of fish sauce. 4.Pour 1 1/3 cups of light coconut milk [medium heat 2mins] then sprinkle 2 tbsp of sugar. 5.Put 60g of cut eggplants and a little of fresh chilli, basil leaf and kaffir lime leaves.

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Ingredients List: Shallot, Dried Red Chillies (20%), Lemongrass, Garlic, Salt, Galangal, Kaffir Lime Peel, Spices (Cumin Powder, Coriander Seeds).Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic JarStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1. Stir 2 3/4 tablespoons (50g) of curry paste with 2 tablespoons (30g) of vegetable oil (gentle heat 1 minute). 2. Pour 2 cups (400ml) of coconut milk and keep stirring at medium heat during 2 minutes. Then put 1 cup (250g) of your favourite meat. 3. Put 2 tablespoons (30g) of palm sugar, 3/4 tablespoon (11.25g) of fish sauce. Keep simmering (gentle heat during 10 minutes) and put 1 tbsp of sliced kaffir lime leaves and keep stirring. 4. Decorate with sliced kaffir lime leaves and sliced red chillies before serving.

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Ingredients List: Shallot, Dried Red Chilli 21%, Garlic, Lemongrass, Salt, Galangal, Spices (Mace, Cinnamon, Cardamom Seeds), Coriander Seeds, Cumin PowderAllergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic JarStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Stir-fry 50 g of Massaman Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk. 2.Add 200 g of fresh meat and another half cup (120 ml) of coconut milk, heat till boiling. 3. Add 150 g of cubed potatoes, 50 g onion, 15 g peanut, half cup (120 ml) of water and cook till the vegetables soften. 4.Add 3 tsp sugar and 1 tsp tamarind extract. Taste and season as required.

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Ingredients List: Massaman Curry Paste (~10%), Dried Red Chili (?21?%), Shallot, Garlic, Lemongrass, Salt, Galangal, Spices: Mace, Cinnamon, Cardamom Seed, Coriander Seed, Cumin, Vegetable Oil (Palm Oil Or Soybean Oil Depending On Packaging), Sugar, Fish Sauce (Anchovy Extract, Water, Salt, Sugar, Potato, Onion, Chili Oil, Citric Acid (E330) As Acidity RegulatorAllergy Advice: Not suitable for Soybean, Fish allergy sufferers.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic BagStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1.Stir-fry 50 g of Massaman Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk. 2.Add 200 g of fresh meat and another half cup (120 ml) of coconut milk, heat till boiling. 3. Add 150 g of cubed potatoes, 50 g onion, 15 g peanut, half cup (120 ml) of water and cook till the vegetables soften. 4.Add 3 tsp sugar and 1 tsp tamarind extract. Taste and season as required.

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Ingredients List: Dried Red Chillies (21%), Garlic, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime Peel, Spices (Coriander Seeds, Cumin Powder).Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Thailand.Package Type: Plastic BagStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: 1. Stir 2 cups (400g) of coconut milk with 4 tablespoons (60g) of vegetable oil at medium heat during 2 minutes. 2. Add 2 3/4 tablespoons (50g) of curry paste and keep stirring together during 2 minutes. There will be a thin layer of oil on top. 3. Add 3/4 cup (200g) of your favourite meat (fish or chicken) and 1 1/2 cups (120g) of well-cut eggplants. 4. Add 1/2 tablespoon (7g) of fish sauce and 1 2/3 tablespoons (33g) of palm sugar. 5. Pour 1/2 cup (110ml) of water (keep boiling during 10 minutes). 6. Put some basil leaves, fresh chillies and kaffir lime leaves.

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