Green curries get their colouration from green chillies, as do red curries from red chillies.

But yellow chillies don’t exist!

So you might be wondering where yellow curries get their shade from?

Well, yellow curries include turmeric as one of the principal ingredients which gives this flavourful curry its colourful hue.

People often come to Thailand assuming that Thai food is meant to be consumed with chopsticks. 

Fact is, Thai people only ever use chopsticks to eat noodles! 

The rest of the time you’ll find everyone chowing down food with a fork and a spoon! 

Most of their dishes are rice based, imagine how much time it would take to eat rice with chopsticks!

Our curry pastes are very versatile and flexible, which means you can get as creative as you want with them!

If you’re a meat eater then you can throw in any type of meat, just make sure it’s finely sliced so it cooks through properly.

If you’re not really into eating meat then rest assured our curries go perfectly with an array of vegetables! We recommend you use soft vegetables such as aubergine, cherry tomatoes, or baby corn. You can also throw in tofu if you want to get your protein fix with your curry!

To make your curry even more fragrant you can top it off with a generous hand of coriander or basil, this will bring out even more flavour!

There is no fixed recommendation for what you should put in them, this will entirely depend on your dietary preferences! 

Not all Thai food is spicy, we’ve got a range of recipes on our website, all of which have been marked with a spice index so you can choose which level of spice you want to go for!

You can also adapt our recipes so even the most spicy ones become less spicy. You can do this by removing the seeds from the chillies before throwing them into your cooking, these are the most spicy part of the chilli!

If you’re cooking a curry then you also dilute it with coconut milk, this will make the curry a lot milder.

If you go for one of our spicier recipes make sure you have a lot of rice at the ready so if things get too hot you can soothe your mouth with spoonfuls of rice!

Thai dishes strike a nice balance between sweet, salty, spicy and sour. Different recipes alternate varying degrees of these flavours by blending them into dishes in different quantities and portions. There are a few key ingredients which highlights these notes of flavour.

To get your deSIAM meals to taste as authentically Thai as possible we recommend you stock up on and use coconut sugar for sweetness, fish sauce (or light soy sauce for vegetarians) for saltiness, fresh chillies or chilli powder for spiciness and rice vinegar for sourness.