This curry is milder and often less oily than other Thai curries. It is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga). Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.
Ingredients: Lemongrass (23.0%), Garlic (18.5%), Shallot (18.5%), Salt (15.0%), Galangal (8.5%), Dried Red Chilli (7.5%), Coriander Seed (3.5%), Kaffir Lime Peel (2.5%), Cumin (1.0%), Cinnamon (0.5%), Mace (0.5%), Turmeric (0.5%), Cardamom (0.5%).
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