I come from North-eastern Thailand, a region called Issan known for its spicy food even amongst Thai’s. Marinated meats grilled over charcoal are a very big part of our cuisine. This particular marinade I’ve named after Khukhan, a small town close to my (even smaller) village where as a child I would cycle to in the evenings and hang out with my friends. The smell of the food being grilled at the roadside stalls was magical. Today I only have to smell the aroma of meat marinated with this sauce being grilled in my kitchen or on a barbeque to be transported back! Then I wake up 🙁
Oh well, what you need to know that even in a region that produces dishes with incendiary levels of heat there is a place for mildness and so it is with this sauce. No chillies, just incredible aromas from the herbs and spices. Try it and you will soon appreciate that it doesn’t have to be spicy to be Thai!
Lemongrass. Ginger. Palm Sugar. Sunflower Oil. Water. Kaffir Lime. Galangal. Lime Leaves. Coriander Root. Garlic. Soy Sauce.(Wheat). Turmeric. Pepper. Star Anise. Salt. Cassia Bark. 100g ℮
Allergen advice. For allergens, see ingredients in bold.
No artificial colours, flavours or preservatives.
Contents will cook 500g (1 lb) meat, fish or vegetables.
Shelf life 12 months from packing date.
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