Curry Pastes

Blue Elephant curry pastes are made from freshly ground spices. 5 types of pastes are available: green, red, yellow, massaman and tom yam. Our curry pastes are full bodied in flavours and ideal for Thai curries. Blue Elephant’s curry pastes were developed by Khun Chumpol as early as 2000 but strictly respect the original recipe created by Madame Pa, the undisputed Blue Elephant “Curry Queen”. Made from fresh herbs and spices, they are still handmade according to a production process respecting both tradition and high standard of hygiene.

Our curry pastes are ready to cook, 100% natural, free of any artificial colours or preservatives including monosodium glutamate. They are available in a 1kg catering size as well as a retail packing of  50gm and can be kept for months at room temperature.

 

Green curry paste

  • Ideal to make “Keaw Wan Kai” (Madame Pa’s Chicken Green Curry)
  • Main ingredients: green chillies, lemongrass, galanga, garlic
  • Can be stored for 8 months at room temperature

 

Red curry paste

  • Ideal to make Blue Elephant original “Kaeng Phed Ped Yang”(Grilled Duck Curry)
  • Main ingredients: red chillies, lemongrass, galanga, shallot
  • Can be stored for 8 months at room temperature

 

Panang curry paste

  • Ideal to make Blue Elephant original “Paneng Nua”(Beef Curry)
  • Main ingredients: red dried chillies, galanga, lemongrass, red onion
  • Can be stored for 8 months at room temperature

 

Fried chilli paste “Nam Prik Pao”

  • Ideal to make Blue Elephant original “Tom Yam Koong” (Sour & Spicy Prawn Soup)
  • Main ingredients: red dried chillies, garlic, tamarind juice
  • Can can be stored for 12 months at room temperature

 

Massaman curry paste

  • Ideal to make Blue Elephant original “Massaman Kae” (Lamb Massaman Curry)
  • Main ingredients: red dried chillies, garlic, cumin, cinnamon, cardamom
  • Can be stored for 12 months at room temperature