The Coconut Kitchen Thai Massaman Curry Spices like Cumin, Star Anise 65g X 5

The Coconut Kitchen Thai Red Curry Paste 65g is a pre-made paste that you can use to make a quick and easy Thai red curry. It is made with red chilies, lemongrass, and Thai basil, and it has a medium spice level.

The Coconut Kitchen Thai Green Curry Paste 65g is a pre-made paste that you can use to make a quick and easy Thai green curry. It's made with green chilies, lemongrass, kaffir lime leaves, coriander, and shrimp paste, and it has a medium spice level.

The Coconut Kitchen Yellow Curry 65g is a pre-made paste that allows you to create a flavorful and easy Thai yellow curry at home. It's made with a blend of spices, including turmeric, lemongrass, chili, coriander seed, and makrut lime peel, offering a mild to medium spice level with a distinct citrusy aroma.

The Coconut Kitchen Thai Tom Yum Paste is a pre-made paste that you can use to make a quick and easy Thai Tom Yum soup. It is made with dried toasted chilies, lemongrass, shrimp paste, and lime, and it has a sweet, sour, and spicy flavor.

The Coconut Kitchen Thai Massaman Curry Paste 65g is a pre-made paste that you can use to make a quick and easy Thai Massaman curry. It is made with a blend of spices like cumin, star anise, cardamom, nutmeg, and chilies, offering a deep, rich flavor with a hint of sweetness and a mild to medium spice level.

The Coconut Kitchen Peppercorn Panang Curry Paste is a pre-made paste that you can use to make a quick and easy Thai Panang curry. It is made with red chilies, lemongrass, green peppercorns, nutmeg, and other spices, and it has a medium spice level with a distinct peppery flavor.

Heat the oil in a large pan or wok over medium heat. Add the curry paste and cook for 1 minute, stirring constantly.

Add the coconut milk, chicken, prawns, or tofu, and bell peppers. Bring to a simmer and cook for 10-15 minutes, or until the chicken or prawns are cooked through.

Stir in the fish sauce, lime juice, and brown sugar. Simmer for 5 minutes more.

Serve hot with rice, garnished with chopped fresh coriander.

You can adjust the spice level of the curry by adding more or less curry paste.

If you don't have red or green bell peppers, you can use other vegetables, such as broccoli, carrots, or eggplant.

You can also add other protein sources to the curry, such as beef, lamb, or fish.

Serve the curry with a side of steamed rice or noodles.