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Tao Kae Noi Crispy Seaweed – Spicy
Description
Spicy Tao Kae Noi crispy seaweed is a lightly-salted, spicy snack consisting of thin, dried strips of seaweed. The Thai company Tae Kae Noi (or Taokaenoi )was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. Tao Kae Noi crispy seaweed is made from high quality fresh seaweed which is carefully dried preserving its natural flavour.
Crumble spicy Tao Kae Noi crispy seaweed as a garnish over dishes, or enjoy it on its own as a tasty, lower-calorie snack with a kick. Plain Tao Kae Noi crispy seaweed is also available.
Ingredients: Seaweed (85%), Palm Oil (9%), Pepper (2%), Chilli (2%), Salt (1.5%), , Flavour Enhancer (E627, E631) 0.5%
Quick Comparison
| Settings | Tao Kae Noi Crispy Seaweed - Spicy remove | Mae Sri Thai Masaman Curry Paste remove | Chopped Pickled Turnip (Preserved Radish) remove | Prik Chee Fah Chilli 40g remove | Mae Sri Thai Red Curry Paste remove | Upton's Naturals Thai Curry Jackfruit remove |
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| Price | 2.44€ | 4.94€ | 3.94€ | 3.50€ | 4.94€ | 4.94€ |
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| Content | Spicy Tao Kae Noi crispy seaweed is a lightly-salted, spicy snack consisting of thin, dried strips of seaweed. The Thai company Tae Kae Noi (or Taokaenoi )was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. Tao Kae Noi crispy seaweed is made from high quality fresh seaweed which is carefully dried preserving its natural flavour. Crumble spicy Tao Kae Noi crispy seaweed as a garnish over dishes, or enjoy it on its own as a tasty, lower-calorie snack with a kick. Plain Tao Kae Noi crispy seaweed is also available. Ingredients: Seaweed (85%), Palm Oil (9%), Pepper (2%), Chilli (2%), Salt (1.5%), , Flavour Enhancer (E627, E631) 0.5% | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | Chopped ground and pickled turnip, or hua chai po, - also known as preserved radish - is a key ingredient in the famous Thai fried noodle dish pad thai (see our Perfect Pad Thai Recipe) and also khao tom goong rice soup. Chopped pickled turnip is made by pickling daikon radish, or mooli, and is even tasty eaten straight from the packet. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds a depth of flavour without dominating the dish. The chopped pickled turnip should be tossed into pad Thai in the last few minutes before serving - just before the ground peanuts and any final seasoning. A couple of tablespoons is perfect in a pad thai for 2-3 people. This pickled turnip is also popular in Chinese dishes, with fried egg and rice, and even sprinkled on congee (rice, cooked in plenty of water to make a soupy porridge consistency). Once opened, the turnip can be frozen to keep it fresh. Ingredients: Turnip (85%), sugar, salt, water, sweetener: E954, preservative E211, colours E102, E110 | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Upton’s Naturals Thai curry jackfruit is a quick and easy vegetarian and vegan dinner that’s full of flavour. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions. Upton’s Naturals use only young, green jackfruit grown in Thailand. Young jackfruit has a very mild flavour, but a meaty texture similar to pulled pork or chicken when cooked. To use, simply remove the Thai curry jackfruit pieces from the pouch and fry with a little oil for 8 – 10 minutes. The jackfruit pieces are in a fragrant sauce with coconut milk, lemongrass and spices. Serve with boiled or steamed rice, or toss through mixed leaves and beansprouts for a Thai-inspired salad. The curried jackfruit is great with noodles, too, and is also a satisfying hot sandwich filling with some sweet mango chutney. Jackfruit are a good source of fibre, vitamins A & C, potassium, iron and zinc. Ingredients: jackfruit (74.5%), coconut milk (13%) (coconut extract, water), water, lemongrass, garlic, red chili, shallot, sea salt, galangal, coriander seed, kaffir lime peel, black pepper, cumin, sugar, spirit vinegar. |
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