This spicy Thai curry paste with fragrant kaffir lime and white peppercorns is a great starting point for a veggie and tofu curry, as a barbeque marinade and is a fantastic addition to pumpkin soup.
Previously only Indian curries were suited to vegans but Under the Pickle Tree has taken a classic Thai curry and adapted to it vegans by omitting the shrimp paste and adding tamarind. The result is a complex and slightly sour Thai curry best teamed with coconut mild to lend it sweetness.
Goes best with – pumpkin soups, vegetable curries, a marinade for roast vegetables.
Chillies, red onion, ginger, lemongrass, garlic, sugar, salt, tamarind, lime juice, citric acid (330) and spices.
Rose Street Pantry aims to include in the product list up to date pictures of the products and accurate ingredients, nutritional information and other information. However, product detail may change from time to time and there may be a delay in making updates. When precise information is important, we recommend that you read the label on the products you purchase or contact the manufacturer of the product.