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Thai Wok Oil
Description
Use Thai wok oil to add an instant hit of aromatics to your stir fries as soon as you start cooking. The lemongrass and thai basil infused grapeseed oil brings the unmistakeable fragrance and flavour of South East Asia to your food.
As well as using in the wok, try drizzling the oil over a Thai curry or Asian-inspired salad just before serving. The Thai basil has mildly minty and aniseed flavours, while the lemongrass provides uplifting citrus notes.
La Tourangelle is a family-owned business that has been producing gourmet oils in France since the mid-1800s. At the time La Tourangelle was founded, each village had a mill which roasted and extracted the oil from nuts gathered by local farmers.
Though industrialisation largely rendered this practice obsolete, La Tourangelle are passionate about keeping that spirit alive. They still use traditional extracting methods, and some of the equipment they use even comes from their original mill. Their high-quality oils shine both in cooking and as finishing touches.
Ingredients: grapeseed oil, natural aromas.
Quick Comparison
| Settings | Thai Wok Oil remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Sambal Oelek remove | Mae Sri Thai Red Curry Paste remove | Vietnamese Rice Pho Noodles Bánh Phở 2.5mm remove | Crispy Fried Garlic remove |
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| Price | 6.19€ | 4.94€ | 4.07€ | 4.94€ | 2.19€ | 3.69€ |
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| Content | Use Thai wok oil to add an instant hit of aromatics to your stir fries as soon as you start cooking. The lemongrass and thai basil infused grapeseed oil brings the unmistakeable fragrance and flavour of South East Asia to your food. As well as using in the wok, try drizzling the oil over a Thai curry or Asian-inspired salad just before serving. The Thai basil has mildly minty and aniseed flavours, while the lemongrass provides uplifting citrus notes. La Tourangelle is a family-owned business that has been producing gourmet oils in France since the mid-1800s. At the time La Tourangelle was founded, each village had a mill which roasted and extracted the oil from nuts gathered by local farmers. Though industrialisation largely rendered this practice obsolete, La Tourangelle are passionate about keeping that spirit alive. They still use traditional extracting methods, and some of the equipment they use even comes from their original mill. Their high-quality oils shine both in cooking and as finishing touches. Ingredients: grapeseed oil, natural aromas. | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Sambal oelek is a hot chilli-based paste used in Asian cooking. The word ‘sambal’ refers to the chilli sauce, with ‘oelek’ being an originally Dutch term for the Indonesian stoneware dish used to crush spices with a pestle. Sambal oelek is most commonly used as a condiment to accompany rice and noodle dishes. It brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with delicacies ranging from sambal-stuffed fish to sambal squid, salmbal eggs and sambal beans. Ingredients: Chilli (50%), water, sugar, salt, acetic acid, modified corn starch | 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) | Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. For many Vietnamese, phở is their defining cultural dish. Traditionally phở is served as a nourishing breakfast dish – the spicy fresh chilli garnish wakes you up and the carbohydrates in the noodles keep you going throughout the day. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a larger width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch |
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