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Food glossary

Curry sauce

Curry sauces

Green Thai curry sauce

A mixture of Thai coconut milk, green chillies, green sweet basil and green kaffir lime leaves make up this ready-to-use sauce which is sold in jars.

Uses: Add cooked chicken, beef or peeled prawns to the heated sauce.

To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.

Malaysian rendang sauce

A rich and spicy sauce with toasted coconut. Rendang sauce has a distinctive medium flavour and is sold ready-to-use in jars.

Uses: Add to cooked beef, pork or lamb and serve with egg or rice noodles or rice.

To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.

Singapore laksa sauce

A lightly spiced ready-to-use cooking sauce which is flavoured with lemon grass. It has a mild to medium delicate flavour and is sold in jars. The inspiration for this lightly spiced sauce comes from Laksa, a lemon grass and coconut noodle soup which is popular in Singapore and Malaysia.

Uses: Add to cooked chicken or seafood and serve with egg or rice noodles or rice.

To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.

Thai yellow curry sauce

A medium spicy ready-to-use sauce sold in a jar with flavours derived from curry powder, onion and garlic.

Uses: Add to cooked meat, fish or vegetables and servewith rice or noodles.

To store: Keep in a cool, dark place and once opened store in the fridge and use within 2 days.