• Pao Moo — Chili paste with pork on a coloured background
  • Pao Moo — Chili paste with pork with a prepared dish
  • Pao Moo — Chili paste with pork with ingredients and spices
  • Pao Moo: Glas mit frischen Zutaten
  • Pao Moo: geöffnetes Glas mit Paste und Zutaten
  • Pao Moo: Glas mit Löffel
  • Pao Moo – 29 % Schweinefleisch, 5,5 % Chili, Tamarinde (thaani-infografik-pao-moo-zutaten-v3)
  • Pao Moo – Auf Reis, Zu Nudeln, Als Topping (thaani-infografik-pao-moo-anwendung-v3)
  • Pao Moo – Schärfegrad 2 von 5 (thaani-infografik-pao-moo-schaerfe-v3)
  • Pao Moo – THAANI Produktbild 1
  • Pao Moo – THAANI Produktbild 2
1 11

Chilli pastes

Pao Moo — Chili paste with pork

Pao Moo — Chili paste with pork

Fried pork with chili paste

Pao Moo is the classic Thai chili paste with fried pork. The 29 percent meat content and the cane/coconut sugar blend make it savory and slightly sweet. Heat level 2 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.
  • Handmade in small batches
  • Without additives and 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.
Sign up for the newsletter

Get news about the THAANI launch and our products. This signs you up for our newsletter.

Signing up subscribes you to our newsletter. You can unsubscribe at any time. Privacy
  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Quality control

    Für diese Sorte ist hier noch kein Bericht hinterlegt.

    So prüfen wir

Discover your benefits in the THAANI Food Club

Description

Pao Moo is the classic Thai chili paste with fried pork. The 29 percent meat content and the cane/coconut sugar blend make it savory and slightly sweet. Heat level 2 out of 5.

Ingredients

Pork (29 %), vegetable oil (rapeseed), red onion, garlic, cane/coconut sugar blend, tamarind concentrate, chili (5.5 %), shrimp paste (crustaceans), fish sauce, pink Himalayan salt

Application

Spoon it Straight from the jar onto hot rice, fried eggs, or bread.

Stir it in To noodles, fried rice, or soups; one spoonful seasons the whole pot.

Top it For that final kick over a finished dish, once everything is already on the table.

Storage & Shelf Life

After opening, store at +2 to +6 °C

Allergens
  • Crustaceans
  • Fish

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 1380 kJ / 331 kcal
Fett 18.6 g
davon gesättigte Fettsäuren 2.8 g
Kohlenhydrate 27.1 g
davon Zucker 18.3 g
Eiweiss 10.5 g
Salz 4 g
View full details
  • Made by hand
  • Thai recipes
  • No preservatives
  • Transparent ingredients

Profile

At a glance

  • Produktlinie

    Chilli pastes

  • Auf dem Etikett

    Fried pork with chili paste

  • Schärfegrad

  • Allergene

    • Crustaceans
    • Fish

  • Lagerung

    After opening, store at +2 to +6 °C

  • Bottled in

    100g jar

  • Quality

    Laboratory tested

Flavor profile

That’s what the glass tastes like

Schärfe

Sanft scharf

Mellow heat: this is about roasted notes, not about burning.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Tamarind
  • fried onion
  • garlic
Reis-Bowl mit Pao Moo, Spiegelei und Gurke

The signature dish

Rice bowl with Pao Moo

Fried pork with chili paste

29 percent fried pork, tamarind and coconut sugar: Pao Moo is the chili paste that turns a bowl of rice into a dinner. Add a fried egg, and you're done.

Matches with

  • Jasmine rice
  • Fried egg
  • Cucumber
  • Bread

Central Thailand

From the pantry

The story behind it

Where Nam Prik Pao comes from

Nam Prik Pao is pantry cuisine: chilies, shallots, and garlic are roasted and preserved in oil. This allows the paste to keep without refrigeration—in a country where refrigerators were long the exception, that was the deciding factor.

With fried pork, it becomes more than just a condiment: it becomes a meal that needs nothing more than rice.

Typical of
All of Thailand
Principle
Roasted & marinated in oil
Classic with
Rice & fried egg

In the jar

Selected ingredients

What defines the flavor of this recipe.

Pork29% pork in this recipe.

Pork is included in the recipe for this chili paste.

Red onionAromatic depth from red onions.

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

Chili5.5% chili in this recipe.

Start with a small amount and season to taste.

TamarindA fruity, tart note.

Tamarind complements the sweet and savory ingredients of the 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.

10 Ingredients. Nothing more.

  • Pork29 %
  • vegetable oilrapeseed
  • red onion
  • garlic
  • cane/coconut sugar blend
  • tamarind concentrate
  • chili5.5 %
  • shrimp pastecrustaceans
  • fish sauce
  • pink Himalayan salt

AllergensCrustaceansFish

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

Chili pastes are ready to eat. Open, spoon, be happy.

Spoon
Straight from the jar onto hot rice, a fried egg, or bread.
Stir in
In noodles, fried rice, or soups, one spoonful seasons the whole pot.
Top
As a final touch over the finished dish, once everything is already on the table.
Storage
After opening, store at +2 to +6 °C

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook using recipes from Thailand. Not adapted, but authentic.

  2. Handmade production

    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 complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports for the respective product sample

No lab report has been added here for this product yet.

About our quality checks

Production

A look into our kitchen.

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

Sharpness in comparison

Where this glass is located

Spicy is relative. Here you can see the entire range 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 ratings.

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 displays its level of spiciness from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.

Are there any preservatives in it?

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

How should 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 recipes come from?

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

Not conformist. But authentic.