• Gaeng Som Dai — Southern Thai curry paste on a coloured background
  • Gaeng Som Dai — Southern Thai curry paste with a prepared dish
  • Gaeng Som Dai — Southern Thai curry paste with ingredients and spices
  • Gaeng Som Dai: Glas mit frischen Zutaten
  • Gaeng Som Dai: geöffnetes Glas mit Paste und Zutaten
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  • Gaeng Som Dai – Chili, Kurkuma, Zitronengras (thaani-infografik-gaeng-som-dai-zutaten-v3)
  • Gaeng Som Dai – Für saures Curry, Mit Fisch, Mit Gemüse (thaani-infografik-gaeng-som-dai-anwendung-v3)
  • Gaeng Som Dai – Schärfegrad 5 von 5 (thaani-infografik-gaeng-som-dai-schaerfe-v3)
  • Gaeng Som Dai Currypaste, 100-g-Glas, Etikett Vorderseite
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Curry Pastes

Gaeng Som Dai — Southern Thai curry paste

Gaeng Som Dai — Southern Thai curry paste

Southern Thai Sour Curry

Gaeng Som Dai is the Southern Thai curry paste with turmeric, lemongrass, and a high chili content. Heat level 5 out of 5.

CHF 9.90
CHF 9.90
CHF 9.90/100g
Sale Coming soon

10 Portionen CHF 0.99 / serving

incl. VAT plus shipping.
  • Handcrafted in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 jar

Other quantity
In production. Expected to be available from mid to late November.
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  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Laboratory-tested formula

    Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.

    Laborbericht öffnenSo prüfen wir

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Description

Gaeng Som Dai is the Southern Thai curry paste with turmeric, lemongrass, and a high chili content. Heat level 5 out of 5.

Ingredients

Chili, red onion, lemon juice, turmeric, lemongrass, shrimp paste (crustaceans), garlic, pink Himalayan salt

Application

Roast Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.

Pour Add coconut milk or broth and simmer briefly.

Serve Add protein and vegetables of your choice. Season to taste, serve, and enjoy.

Storage & Shelf Life

After opening, store at +2 to +6 °C and cover the paste with oil.

Allergens
  • Crustaceans

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 492 kJ / 117 kcal
Fett 2.8 g
davon gesättigte Fettsäuren 0.7 g
Kohlenhydrate 17 g
davon Zucker 9.8 g
Eiweiss 5.8 g
Salz 4.7 g
View full details

Profile

At a glance

  • Produktlinie

    Curry Pastes

  • Auf dem Etikett

    Southern Thai Sour Curry

  • Schärfegrad

  • Allergene

    • Crustaceans

  • Lagerung

    After opening, store at +2 to +6 °C and cover the paste with oil.

  • Bottled in

    100 g jar

  • Quality

    Laboratory tested

Flavor profile

That's how the glass tastes

Schärfe

Thai-scharf

Heat level 5: Southern Thailand shows no mercy.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Turmeric
  • lemongrass
  • red chili
Südthailändisches saures Curry mit Kurkuma und Fisch

The signature dish

Southern Thai curry

Southern Thai Sour Curry

The South cooks spicier: turmeric turns the broth deep orange, and the chili content means business. Gaeng Som Dai is not for beginners, and that is exactly why it has its fans.

Matches with

  • Fish
  • Green papaya
  • Jasmine rice
  • Lime

Southern Thailand

Nakhon Si Thammarat

The story behind it

Where the southern Thai curry comes from

The south is considered to have the spiciest cuisine in Thailand. Its proximity to Malaysia, Muslim influences, and the climate have shaped a style of cooking that does not skimp on chili and turmeric.

Gaeng Som Pak Tai is the southern take on the sour curry: deep orange from turmeric, and significantly spicier than the central Thai version.

Typical of
Southern Thailand
Color from
Turmeric
Classic with
Fish & green papaya

In the jar

Selected ingredients

What defines the taste of this recipe.

ChiliChili provides the heat.

Start with a small amount and season to taste.

TurmericSeason with a golden-yellow note.

Turmeric is part of the spice base and contributes to the color of the paste.

LemongrassFor a lemony herb aroma.

Lemongrass adds its characteristic citrus note to the spice base.

Red onionAromatic depth from red onions.

Red onions form part of the spicy base of this recipe.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest quantity first.

8 Ingredients. Nothing more.

  • Chili
  • red onion
  • lemon juice
  • turmeric
  • lemongrass
  • shrimp pastecrustaceans
  • garlic
  • pink Himalayan salt

AllergensCrustaceans

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

A spoonful from the jar replaces half the shopping list. Three steps, one pot, done.

Sautéing
Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.
Infuse
Pour in coconut milk or broth and let simmer briefly.
To serve
Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage
After opening, store at +2 to +6 °C, cover paste with oil

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook according to recipes from Thailand. Not adapted, but authentic.

  2. Handmade

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the tested sample. You can find the full declaration on the label.

  • Ingredients and allergens clearly stated
  • Laboratory reports to the respective product sample
View lab report

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire assortment on a scale, and where your jar fits into it.

  1. Without heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville values.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then add protein and vegetables. The dish will be ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Each variety features its heat level from 0 to 5 on the label and at the top of this page next to the product name. You can use coconut milk to make any dish milder at any time.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything included is listed completely in the ingredient list on this page.

How do I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.

Where do the formulas come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conformist. But authentic.