AKSARA Ready To Cook Sauces
Ready in 10 minutes, simply add fresh vegetables and a protein of your choice. Eight Thai dishes - authentic flavor, clean ingredients, and culinary soul.
AUTHENTIC THAI COOKING - EASY, QUICK, AND DELICIOUS
Pad Pak น้ำผัดผัก
Goes well with vegetables, also with poultry, shrimp, or tofu
Pad Pak Sauce is a staple of Thai cuisine, featured on almost every menu. The combination of oyster and soy sauces with a hint of sesame oil turns any stir-fried vegetable dish into a true delight.
This sauce also serves as a base for many popular Thai stir-fries such as Pad Kaprao and Pad King.
SAUCE FOR THAI STIR-FRIED VEGETABLES
Tom Kha น้ำต้มข่า
THAI COCONUT SOUP
Goes well with poultry, fish, or mushrooms
The world-famous Thai coconut soup is a light appetizer with fresh aromas of lemongrass, galangal, kaffir lime leaves, and the tanginess of lime juice. It is traditionally prepared with chicken, but it also tastes wonderful with fish or as a vegetarian option with mushrooms.
Green Curry น้ำแกงเขียวหวาน
Goes well with meat, fish, shrimp, tofu, or vegetables
Green Curry is perhaps the most classic Thai dish. Its color comes from predominantly green ingredients. Unlike Indian curries, Thai green curry is made from a curry paste using fresh ingredients. These are pounded and ground in a mortar until a smooth, uniform paste is formed. In Thailand, green curry is typically enjoyed with jasmine rice, Thai rice noodles (kanom jeen), or flatbread (roti).
SAUCE FOR THAI GREEN CURRY
Red Curry น้ำแกงเผ็ด
Goes well with meat, fish, shrimp, tofu, or vegetables
Red Curry is a classic of Thai cuisine, known for its rich red color from vibrant spices. This curry offers a mild heat and a creamy coconut flavor. Back in the late Ayutthaya to early Rattanakosin period it was served as a traditional Thai-Chinese fusion dish with roasted duck and pineapple or lychee for a sweet, refreshing twist.
SAUCE FOR THAI RED CURRY
Panang Curry น้ำพะแนง
Goes well with fish, meat, shrimp, tofu, or vegetables
Panang Curry is one of the most beloved dishes in Thailand. It has its roots in Indian and Persian influences on Siamese cuisine, similar to Massaman Curry. It is creamier, sweeter, and milder than Thai Red Curry.
SAUCE FOR THAI CREAMY CURRY
Pad Thai น้ำผัดไทย
Goes well with shrimp, poultry, or tofu
This traditional rice noodle dish has roots in southern Chinese cuisine and has become a national favorite. Today, it’s an essential part of Thai cuisine. The combination of the sweetness from palm sugar and the tanginess from tamarind, along with peanuts, onions, radish, and garlic, creates a truly fascinating flavor experience.
SAUCE FOR THAI STIR-FRIED NOODLE
Khao Soi น้ำข้าวซอย
Goes well with noodles and poultry, beef, or tofu
Khao Soi is a cult classic from Northern Thailand, especially Chiang Mai. This creamy coconut soup with Yellow Curry paste is traditionally served with chicken or beef and topped with crispy fried noodles. A splash of lime juice, shallots, and pickled mustard greens create a perfectly balanced taste—creamy, spicy, and slightly tangy.
THAI COCONUT CURRY SOUP
Som Tum น้ำส้มตำ
Goes well with green papaya, corn, or fruits
Som Tum is the iconic papaya salad from Northeastern Thailand. This tangy-savory dressing offers the perfect balance of tamarind, palm sugar, and garlic. Chili can be added to taste. Traditionally made with green papaya, it’s also delicious with corn or fruits. A Thai street food favorite – fresh, vibrant, and full of life.
