Recipes 𓌉◯𓇋
Sawasdee customers! Here we will share some quick and simple recipes for you using our range of curry pastes.Â
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Dish |
Ingredients |
Method |
Additional info |
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THAI (VEGAN) RED CURRY |
-           1tbsp preferred cooking oil -           1tbsp red curry paste (more for hot, less for mild - you can always adjust during the cook too) -           1 can coconut cream -           1/2 cup (250ml) water -           300g seasonal vegetables -           300g protein -           1tsp tamari -           Optional: unrefined sugar, 1/4 cup sliced red chillis, 5 sweet basil leaves |
1.     Heat oil in pan over medium heat. 2.     Stir red curry paste until paste is aromatic. 3.     Stir in coconut cream and water. 4.     Bring to the boil. 5.     Add tamari and optional unrefined sugar. 6.     Add optional chillis and sweet basil leaves. 7.     Serve with rice or steamed noodles. |
Prep: 5 mins Cook: 10 mins Serves: 2 Â (you can easily simmer your curry for longer if you have time) |
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THAI (VEGAN) GREEN CURRY Â Â Â |
-           1tbsp preferred cooking oil -           1tbsp green curry paste (more for hot, less for mild - you can always adjust during the cook too) -           1 can coconut cream -           1/2 cup (250ml) water -           300g seasonal vegetables -           300g protein -           1tsp tamari -           Optional: unrefined sugar, 1/4 cup sliced red chillis, 5 sweet basil leaves |
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(VEGAN) CURRY PUFFS (USING OR MASSAMAN OR PANANG CURRY PASTE) W OUR CHILLI JAM FOR DIPPING |
-Â Â Â Â Â Â Â Â Â Â Â Massaman or Panang curry paste to desired taste. -Â Â Â Â Â Â Â Â Â Â Â Preferred cooking oil (we like extra virgin olive oil). -Â Â Â Â Â Â Â Â Â Â Â 1 cup each of corn, diced carrot, and diced potato. -Â Â Â Â Â Â Â Â Â Â Â A little unrefined sugar (e.g. coconut) and tamari to taste. -Â Â Â Â Â Â Â Â Â Â Â 3-4 sheets of store bought puff pastry. -Â Â Â Â Â Â Â Â Â Â Â Our Kindness Chilli Jam for a dipping sauce. -Â Â Â Â Â Â Â Â Â Â Â If you feel creative, try any other of our curry paste range to fill your puffs. |
1.     Heat your pan and then add your preferred cooking oil and our massaman or panang curry paste to your desired taste level. 2.     Stir through 1 cup of corn, 1 cup of diced carrot, and 1 cup of diced potato. 3.     For seasoning, try a little unrefined sugar (e.g. coconut) and tamari to taste. 4.     Wait until the mixture cools down, and then using 3-4 sheets of store bought  puff pastry, wrap your mixture and brush with a little extra oil (we like extra virgin olive oil) and sprinkle with sesame seeds. 5.     If you can't make the ripple pattern to seal the curry puffs, use the end of a fork. 6.     Deep fry, fry in a pan, bake in the oven or use an air fryer. 7.     Pair with our Kindness Chilli Jam for a dipping sauce. |
Prep: 5 mins Wrap and cook: approx. 20 mins Serves: 8 large puffs |
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(VEGAN) PAD THAI USING OUR CHILLI JAM |
Sauce -           3tbsp tamari. -           3tbsp liquid/concentrate/paste of tamarind. -           2tbsp unrefined sugar (e.g. coconut.) -           1tbsp Kindness Chilli Jam. -           40ml water. Noodles -           ½ pack thin Thai rice noodles (e.g. 3mm size). Protein -           ½ block of extra firm tofu cut into small cubes. Vegetables -           Traditionally, Thai people would use only: bean sprouts, Chinese chives, spring onion or shallots. -           You can definitely use whatever seasonal vegetables you have access too. -           Try ½ cup measurements of each vegetable you use. For cooking -           2tbsp preferred cooking oil. -           ¼ to ½ cup water. Garnish -           Crushed peanuts. -           1 wedge of lemon. -           1tsp chilli flakes -           ½ cup bean sprouts |
Sauce 1.     Combine all of the sauce ingredients in a pan. Slowly bring to a boil. Make sure not to burn the sauce. Set aside. Noodles 1.     Soak noodles in water at room-temperature. This will make the noodles flexible, which is better than soft. Protein 1.     Cut tofu into small cubes. Vegetables 1.     Cut into bit size pieces (e.g. 2.5cm). Cooking 1.     Heat a wok if available, a large pan otherwise, and add oil. 2.     Add vegetables and tofu, stir. Push ingredients to the side of the wok/pan. 3.     Add drained rice noodles, stir quickly to prevent sticking. 4.     Add a few tbsp of your Pad Thai sauce. 5.     If the noodles are still a bit hard, add a small amount of water and continue to cook. 6.     Add more sauce, shallots and bean sprouts. Stire a few times until all the ingredients are coated in the sauce. 7.     Taste, adjust as needed, and plate up. 8.     Add your garnish. Pad Thai will taste best if you eat it immediately after cooking. Aroi! |
Servings: 2 Â The key to a great Pad Thai recipe is to have the proper balance of sweet, salty, sour and spicy flavours. You may like your Pad Thai sourer than sweeter and not spicy or vice versa. Please feel free to add or reduce all the sauce ingredients suggested. Â Make extra and keep the sauce in a refrigerator for future use. |
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(VEGAN) GREEN CURRY POTATO CROQUETTES |
Croquettes -           1tbsp Kindness green curry paste (more or less depending on your taste preference). -           4 medium potatoes, peeled (if you prefer), and diced. -           ½ cup chickpea flour. -           ⅓ cup plain or wholemeal flour (based on preference). -           ¼ cup peas. -           ¼ cup corn. -           ¼ cup carrots, thinly diced. -           1 clove of garlic, crushed. -           1 tsp unrefined sugar (e.g. coconut) – optional. -           1 tsp tamari. -           ½ cup breadcrumb (you can make your own or use your usual preferred variety). Golden cashew cheese filling -           1 cup raw cashews, soaked. -           ¼ cup nutritional yeast. -           ¼ cup plant milk. -           1 tbsp hulled tahini. -           1 tsp miso paste. -           1 tsp paprika. -           ½ tsp ground turmeric. -           juice of ½ a lime or lemon. -           pepper and salt to taste. -           Why not add a little more green curry paste? 😊 For washing the croquettes -           ¼ cup plant milk. -           2tbsp unrefined sugar (e.g. coconut) or maple syrup – optional and to your taste. Accompanying guacamole -           1 avocado. -           ½ red onion, diced. -           Crushed and chopped garlic cloves to your taste. -           1 tbsp lime or lemon juice. -           salt + pepper to taste. -           Why not add a little Kindness Chilli Jam? 😊 |
Cashew cheese filling 1.     Blend all ingredients for cashew cheese in a blender/food processor until smooth. 2.     Transfer into a container and let chill in your fridge. 3.     Now preheat your oven to 190°C. Croquettes 1.     Boil the potatoes until softened. 2.     Drain potatoes, place in a large mixing bowl and partially mash. 3.     Combine chickpea flour, green curry paste, garlic, unrefined sugar and tamari with the potato, and then mash again until combined. 4.     Add peas, carrot and corn, and mix. 5.     Place approx. ¼ cup of potato mixture in your palm. Roll it into a cylindrical disc shape with a slight well in the centre. 6.     Spoon 1 tbsp of cashew cheese into the centre. 7.     Grab another 2 tbsp of potato mixture to cover the cashew cheese, and form the croquettes 8.     Roll the croquettes in a mixture of bread crumbs and pepper, and place on a lined baking tray. 9.     Bake for 10 mins and then lightly brush with the plant milk wash. 10.  Bake for another 10-15 mins, then remove from the oven. 11.  Serve with your fresh guacamole that you may (or may not have) spiced up a little with our Kindness Chilli Jam. Aroi! |
Serves: 12-14 croquettes |
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(VEGAN) THAI FISH (TOFU) CAKES USING OUR RED CURRY PASTE AND CHILLI JAM |
Fish (Tofu) Cakes -           1 block (450g) firm tofu, cut to about 20 pieces. -           2-3 tbsp Kindness Cafe red curry paste. -           1 tsp unrefined sugar (e.g. coconut). -           2 tbsp tapioca flour (dilute with 2 tbsp of water, mix well). -           ⅓ cup corn flour -           ½ cup snake beans if you can get them, or green beans, slice thinly. -           4-5 kaffir lime leaves, very finely sliced. -           1 tbsp tamari as needed (taste mixture before adding). -           Preferred cooking oil (to coat bottom of frying pan and to coat the cakes – we like extra virgin olive oil). Note: you can just as easily bake these in the oven. Accompanying sauce -           Our Kindness Chilli Jam. Simple as that! |
1.     Crumble tofu in a mixing bowl. Alternatively, you can use a food processor/blender. We just love making these by hand. 2.     Add in our red curry paste, kaffir lime leaves, and sliced beans. 3.     Season with the unrefined sugar if you wish, and the tamari if you think it needs it. 4.     Slowly add the corn flour and the diluted tapioca while mixing. Do this until the mixture is firm enough to hold shape in your hands (if you are using a food processor/blender, lift the lid and have a feel). 5.     Taste for salt and spiciness. Add more of our red curry paste for stronger curry flavour. 6.     Coat your hands (or gloves if you prefer to wear them) with some of your preferred cooking oil, and form the mixture into cakes. 7.     Heat a frying pan over medium-high heat and add your cooking oil. Cook the cakes until they are golden and heated through. 8.     Transfer to a plate lined with paper towel to drain – remember you can bake these in the oven instead of frying! Try 20 minutes at 200 degrees. 9.     Serve on a big plate and dollop 1tsp of our chilli jam on each of the cakes. Arroi! |
This recipe is really simple to make, super healthy and delicious! It will make about 12-13 cakes. |
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KHAO SOI NAM NGIAW (RICE NOODLES WITH NORTHERN THAI CURRY) USING OUR RED CURRY PASTE |
-           2tbsp of our Kindness red curry paste -           1 punnet (250 g) of cherry tomatoes, roughly sliced. -           300g firm tofu, minced and/or 1 tin (400g) of beans (e.g. organic 4 bean mix). -           Rice noodles, about 50g per person. -           1tbsp preferred cooking oil for frying. -           3 cups vegetable stock or water. -           2tbsp tamari Optional -           1tsp unrefined sugar (e.g. coconut). -           1tsp chilli flakes or chilli oil. -           1tbsp miso paste -           1 garlic clove, roughly chopped. -           2 small shallots, roughly chopped. -           1tbsp torn or chopped fresh coriander. -           1 handful of thinly sliced cabbage or bean sprouts. |
1.     Cook noodles according to packet instructions. Set the noodles aside. 2.     Heat up a medium size pot and add your preferred cooking oil. 3.     Add our Kindness red curry paste and the optional garlic, shallots and chilli. Fry for 2-3 minutes until  aromatic. 4.     Add the tomatoes and your protein of choice. Stir-fry for 4-5 minutes. 5.     Add the vegetable stock or water and then bring to the boil. 6.     Season with tamari and the unrefined sugar if you wish. The taste should be sour, salty and spicy. 7.     Pour this mixture over the cooked noodles and serve with coriander and thinly sliced cabbage or ban sprouts. 8.     Thai people will typically add fresh lime juice, fish sauce (you can use more tamari) and chilli flakes to adjust the taste to their liking before consuming. |
Serves: 2 Prep and cook time: 30 mins |
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OUR MASSAMAN OR PANANG CURRY PASTE FRIED NOODLE WITH EDAMAME AND SOY PROTEIN |
-           1 tbsp of your preferred cooking oil. -           2 cloves of garlic, minced -           ½ a brown onion, sliced. -           ¼ cup shelled edamame -           ½ cup dried textured vegetable protein, soak in 1/2 cup hot water for 5 mins then squeeze out the liquid -           Seasonal vegies of your choice -           Noodles – e.g. rice, soba. Stir Fry Sauce -           1tbsp of our massaman or panang curry paste. -           50ml of vegetable stock or water. -           1tbsp of tamari or coconut aminos. -           1tsp of unrefined sugar (e.g. coconut) or another sweetener of choice (e.g. monk fruit). -           1tbsp peanut butter. |
1.     Heat the wok if you have access or a fry pan if not, add your oil and then fry the garlic and onion until slightly brown. 2.     Add the edamame, hydrated soy mince protein and half of the noodle sauce. Cook until the sauce is bubbling (bring up to a simmer). 3.     Add the cooked noodles and the rest of the noodle sauce. 4.     Add the vegetables to cook. 5.     Serve with fresh herbs and optional nuts and seeds. |
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