Herbs and Spice recipe collection

Jungle Curry (Kaeng Paa Moo) recipe

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Lobster Scallop Curry recipe

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!