A bag of fried tofu slices.
Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla, green and red curry. They are often halved or quartered, but can also be used whole, and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. They are also eaten raw in Thai salads or with Thai chili pastes (nam phrik).
Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. The fresh, juicy root has a sweetly pungent taste and a perfume-like scent that makes it suitable for sweet or savoury dishes.
A pack of large chilli peppers.A pack of large chilli peppers.
A batch of spring onions.
One large fresh garlic.
Also known as a christophine, mirlitine, cho cho and vegetable pear, the chayote is a pale-green, furrowed, pear-shaped fruit with pale cucumber-like flesh that surrounds a single seed.
The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy.
Small aubergine is used in different Asian cuisines. In Chinese cuisine the eggplant is stewed, stuffed, braised and steamed. In Thailand the eggplant is known as Makhua Pro and can be found in the famous dish Thai Green Curry.
Fresh holy basil.
Fresh head of Chinese leaf.
A bag of fresh mixed chilli.
Fresh choi sam.
Pack of fresh Shanghai pak choi.Pack of fresh Shanghai pak choi.
Fresh lotus root.