Green Curry Paste: Green Curry (or Kang Kieu Wan Thai) is a spicy and thick soup (“Kang”) in Thai style with coconut milk. Many foreigners consider it a "calling card" of Thai cuisine. It gets its characteristic green color from green chilli peppers, which also make it hot. However, a bit of sweetness (“van” means “sweet” in Thai) adds an extra touch to the taste. Usually, green curry is eaten with rice, along with a variety of other dishes served during the meal. Or it can be served as an individual dish with a round rice noodle called “Khan Chin”.

Green curry was invented during the reign of kings Rama VI and Rama VII, approximately in 1908-1926. Traditionally, green curry paste is made by grinding green chilli, shallot, garlic, galangal root, lemongrass stalks, kaffir lime peel, coriander roots, jira seed, white pepper, shrimp paste and salt in a mortar.

LOBO brand green curry paste is made from fresh ingredients and is very easy to use. Green curry can be cooked with almost any kind of meat: pork, chicken, beef, fish, or mixed seafood.

Composition:

Chilli 30%, lemongrass 20%, garlic 15%, salt 11%, shallot 8.5%, galangal 5.5%, shrimp paste (shrimp, salt) 3%, kaffir lime peel 3%, coriander root 2 , 5% and spices (zira, turmeric) 1.5%.

Cooking recommendations (green curry with chicken):

Prepare:

• coconut milk - 1 cup
• water - 1 cup
• chopped chicken fillet - 250 gr.
• green eggplants
• kaffir lime leaves
• red chilli pepper
• sweet basil

Preparation Procedure:

1. In a heated dish, heat the coconut milk along with the contents of the bag to highlight the oil on the surface.
2. Add chicken fillet. Stew until tender.
3. Add water and bring to a boil.
4. Add the sliced eggplants along 4 pieces.
5. Add kaffir lime leaves, basil and pepper sliced into thin strips. Bring to a boil.
6. Serve green curry with crumbly rice. Before serving, garnish with green basil.

Red Curry Paste:

Red curry or “keng phet” (literally “spicy soup”) is another well-known thick Thai soup based on coconut milk. Traditionally, Thai red curry is an exquisite blend of spicy, salty, sweet and sour flavors. For cooking Thai curries, pre-cooked spicy pasta is usually used, and red curry is no exception. The red curry paste can be prepared by yourself, but the ready-made red curry paste from the brand LOBO is made from fresh ingredients and is very easy to use.

Composition:

Chilli 40%, lemongrass 20%, garlic 10%, salt 9%, galangal 8%, shallots 6%, shrimp paste 3.5%, kaffir lime peel 3%, fenugreek powder 0.5%.

Cooking recommendations:

1. In heated dishes, heat 1 cup (240 ml) of coconut milk along with the contents of the bag until the oil on the surface separates.
2. Add 250 gr. chopped beef or chicken fillet. Fry until cooked.
3. Add 1 cup (240 ml) of water. Bring to a boil.
4. Add some small round eggplants, cherry tomatoes, sweet basil leaves and red chili peppers. Boil until cooked.
5. Before serving, add fish sauce or salt, as well as lime juice to taste.
6. Serve boiled with crumbly rice.

Recommendations for use:

Kang Phet Kai (red curry with chicken) and Kang Phet Prat (red curry with beef) are most popular in Bangkok and the central region of Thailand. But this curry is also delicious when using seafood (shrimp, shellfish and fish meat) or tofu hard cheese. You can also use a variety of vegetables, including shredded cabbage, finely chopped carrots and green beans. Show your imagination and adapt the recipe for the ingredients available depending on the season. Red curry paste itself is also a key ingredient for other dishes, such as "thaw man plate" (fish cakes) and "sai wa" (spicy sausages, traditionally grilled in the northern region of Thailand).

Yellow Curry Paste:

Yellow Curry or “Kang Kari” in Thai is one of three types of Thai kari that can be found in Asian restaurants in the West. Like the traditional Indian curry, Thai yellow curry incorporates turmeric, which is one of the main ingredients, which gives the dish its characteristic yellow-golden color. In fact, depending on the region, Thai yellow curry can strongly resemble Indian curry, remaining, however, exclusively Thai in taste.

This curry is not spicy, and often much less oily, compared to other Thai curries. By analogy with “rice curry” in Japan and Korea, as well as a variety of non-acute “curry” dishes in the Chinese cuisine, this dish is the result of the influence of the British “sea” cuisine that spread in Asia in the late XIX and early XX century as a result of the British military presence . Yellow Curry, in spite of

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