Coconut Peanut Curry with Ground Pork
Serving Size: 6-8 people Ingredients 2 lbs Ground Pork 4 Shallots, finely chopped 1 tsp Aged Anchovy Salt 2-inch piece of fresh Ginger, grated 2 tbsp Long-tail Sunset Thai...
Long-tail Sunset Thai Blend
Spicy Thai Curry Blend
Rated 4.9 out of 5 stars
17 Reviews
Long-tail Sunset is a spicy Thai curry blend. This spicy and tangy spice blend is a homage to the fishermen of Southern Thailand. Delicious on seafood, it makes an amazing curry sauce that I love on just about everything. It is also great on rice, noodles, chicken, pork, vegetables, and stir-fry!
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Highlights
Origin:
Inspired by Koh Lanta, Southern Thailand
Tasting Notes:
Spicy Thai Curry Blend
Ingredients:
Ginger, Lime Leaves, Thai Chiles, Onion, Coriander, Lemongrass, Galangal, Cumin
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
Koh Lanta, Southern Thailand
At nightfall, fisherman of Southern Thailand venture on long-tail boats for their daily catch, navigating the dark sea by constellations. Arriving back to shore, they proudly march their live haul into the cafes, where the customers’ singular selections are prepared by the chef. I savored two remarkable seafood dishes on that trip (spicy coconut curry lobster and fried fish with tamarind dipping sauce), and their indelible flavors inspired Long-Tail Sunset. Mixing this ambrosial blend of harder-to-find ingredients like tamarind, Thai chile and lemongrass with fresh aromatics and our Java turmeric makes quick work of yellow curry paste. A scant palmful added to a beer batter puts a Southeast Asian spin on quintessentially British fish and chips. And as a cocktail rimmer, it lingers lovingly on the lips long after the last drop.
Chef Spotlight
With Chef Trent - Founder
Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Tips for Success
Cooking tips from our chefs
Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning. Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping. For maximum flavor make sure to use with salt. Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
Reviews
Total 5 star reviews: 15 Total 4 star reviews: 2 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
17 reviews
- KLKathleen L.Verified BuyerRated 5 out of 5 stars2 years agoLove ❤️
I use this in so many things I cook
- JSJohn S.Verified BuyerRated 5 out of 5 stars3 years agoReview
Love this stuff.
- MCMarie-Anne C.Verified BuyerRated 5 out of 5 stars4 years ago5 Stars
The recipe turned out wonderful, I was just confused why it was called a curry recipe that didn't have curry in the ingredients. I will definitely use this spice again.
- RCRoyale C.Verified BuyerRated 5 out of 5 stars4 years ago5 Stars
It's very delicious. It tastes really good and gives my chicken the right amount of spiciness! It's so good!
- BRBrent R.Verified BuyerRated 5 out of 5 stars4 years ago5 Stars
Two types of spice blends can be used on a variety of foods. This one and Mama Manje are both unique and tasty - from seafood to meats to eggs to soups and more. Step outside the typical spices and try these blends. They'll become a staple.
Frequently Asked Questions
How do you use this blend?
Here are just a few ideas: Thai curry sauce, stir-fry, use as a rub by mixing it with a bit of salt and sugar, fried rice, soups and stews, noodle dishes
Where does the name come from?
This blend was inspired by a fisherman I met in Koh Lanka, Thailand. He lived in a fishing village and everyone in the community plays a role. He would take their long-tail fishing boat out every night at sunset with only the stars to guide him to catch enough fish to sell to restaurants, the market and feed his family. This blend brings me back to the meal we enjoyed with the fish he caught.
What’s in it?
This blend is salt free and made of non gmo spices. No additives or fillers. Ingredients: Ginger, Lime Leaves, Thai Chiles, Onion, Coriander, Lemongrass, Galangal, Cumin
