"Phad phet touhoo" (tofu sauteed with red curry paste, bamboo, veggies and oyster sauce)

1 Tablespoon vegetable oil

1 Tablespoon Peeks Pantry curry paste

1 handful leafy vegetables, such as kale or chinese bricolli

1/2 cup sliced bamboo

1/2 cup cubed tofu

2 Tablespoons oyster sauce (or vegetarian substitute)


Fry the curry paste in the oil until fragrant.

Add the leafy vegetables and coat the curry paste quickly into the greens

Add the bamboo and stir

Add the tofu and stir

Add the oyster sauce and stir

Continue to cook until the vegetables are cooked and everything is glazed with a bit a juice in the bottom of the pan

Serve with steamed rice

Red Curry Paste

Yes. Note that most curry pastes one finds prepackaged in grocery stores are pre-cooked and contain preservatives to maintain shelf life, especially those coming from Thailand. Our curry paste is made fresh with raw ingredients only, so the curry paste makes a brighter, fresher, cleaner and more complex final dish. Do you have any usage recommendations? When we make a curry from our curry paste, we follow standard Thai curry procedure - basically fry the paste in a fat (vegetable, coconut or animal fat) until fragrant, add a desired liquid and garnish ingredients and cook until ready. The Thai curry compendium is vast, but following, albeit not your standard soupy curry, is a simple sauteed recipe with a short video.

Prik Pon is another common condiment that can be used to spice soups, salad dressings or stir fries. The chilies are very hot and a little can go a long way. At the restaurant, we use prik pon as a condiment for our phad thai for patrons to add to their own liking, for certain noodle soups and for dressings, such as our tamarind and lime dressing for a beef salad. We purchase whole Thai dried chilies, roast them and then grind them. Our prik pon is very hot and has a slight roasted flavor with a tinge of chili sweetness that most other chilies do not have, such as cayenne or standard pizza joint chili flakes. We specifically use Thai grown dried chilies, as oppose to Chinese or domestic, as they have the necessary heat, flavor and consistency that we require

Coconut curry made with fresh red curry paste, bamboo and chicken.This is a basic red coconut curry made from the fresh curry paste. -When using fresh curry paste, it is important to fry the paste first, then add your desired liquids, flavorings and garnishes. Frying the paste releases the flavors of the ingredients and improves the color of the final curry. This recipe is fairly standard, but the sky is the limit – try adding different meats, veggies, or even some fresh turmeric and dry roasted spices to give it a Southern Thai flavor.-The amount of curry paste used dictates how spicy the final dish will be, so use more if you want your curry more spicy.

-Canned coconut milk creates a thicker more viscous curry,requiring more stock to thin out to a desired consistency. Making and using your own fresh coconut milk makes a lighter, more vibrant curry with a more apparent reddish oil sheen on top, a desirable characteristic. ¼ cup fat, vegetable, chicken or pork 1-3 tablespoons Peeks Pantry red curry paste, depending on desired spiciness can coconut milk, or 3 cups fresh coconut milk 1 quart stock, vegetable or animal, 1oz palm sugar,1 tablespoon salt 1 cup sliced bamboo tips,1 cup quartered thai (apple) eggplant,1 cup sliced chicken meat,½ cup stemmed Thai basil Fish sauce to taste In a 3-4 quart sauce pan, melt the fat over medium heat. Add the curry paste and fry the paste until the paste becomes aromatic. You know this is happening when the air in the kitchen becomes hard to breathe and you cough uncontrollably. Add ½ cup of the thickest part of the coconut milk and continue to fry the paste until the fatty coconut milk breaks and the oil separates, a couple minutes.Add the remainder of the coconut milk, stock, palm sugar, salt and bamboo tips. Bring the pot up to a simmer and lower heat. Add eggplant and chicken and cook until the chicken is cooked through. Add the basil and stir in. Taste the curry. There should be a balance of spicy heat, saltiness and sweetness. If the curry needs heat, then fry up more curry paste in a separate pan, deglaze with stock and add to the main pot. Add sugar for more sweetness and fish sauce for saltiness. If the curry seems too viscous, add more stock. 

Sriracha Sauce ​is a great way to add more flavor to your food.  Our Sriracha sauce is made with local organic peppers.  

Bun jam (our nickname for "nam prik pao" or roasted garlic and chili jam) is a common condiment in Thailand. Occasionally, it has dried shrimp contained within, but ours is vegetarian. My auntie will sit in front of the TV to watch her soap operas with a jar of the jam and a stack of white bread and snack away. Bun jam can be used as a condiment, like a relish on a hamburger or, as we use it, on steamed buns, or sandwiches or anything that could use a spicy kick along with a roasty toasty depth and viscosity that most spicy condiments lack. The jam can also be added to soups or broths to, again, add depth and an extra facet to your dish. We add it in our noodle soups or dom yam soups.

Gang Massaman​“Geng Massaman” literally means “muslim curry.” This curry is from Southern Thailand, where much of Thailand’s Muslim 
population resides. This part of Thailand was at the crossroads for the trade routes from India and the Middle East, hence the 
use of the dry spices in the curry paste. Geng Massaman is most often made with beef, but you can use whatever protein you 
like, or simply add lots of vegetables. It is important to realize that the can of coconut milk actually has two ingredients 
separated inside the can: the coconut cream on the top and the separated coconut watery milk on the bottom. 
When you open the coconut milk can, open from the top and you will see a plug of coconut cream. You will utilize a bit of 
the cream first, then dump in the remainder of the can into the pot as described in the recipe. This curry is intentionally less 
spicy than our other curry pastes. However, if you want a spicy kick, simply add some Peeks Pantry Prik Bon dry roasted 
chilies while the curry is simmering