The Gregg's pastes range is great to keep in the fridge for an immediate flavour boost, that tastes just like fresh.
Gregg's Curry Pastes come in four fantastic flavours and are a perfect solution for an easy mid week meal. Check out our inspiring recipes for some traditional as well as some different ways to enjoy authentic curry flavours.
This delicious, mild Indian curry is an all time New Zealand favourite. Gregg's Butter Chicken Curry Paste is the simple way to create an authentic, rich, creamy butter chicken at home.
Each sachet offers a perfect blend of authentic Thai ingredients so you can create a creamy mild green curry in minutes at home.
The fresh taste of kaffir lime leaves combined with lemongrass captures the flavours of Thai cuisine. Mild and delicious, it's a great base for creamy curries or tangy stir-fries.
The Gregg's paste range is great to have in the fridge. Packed full of flavour and so versatile, see the full range for great recipe ideas.
Great as a spread on pizzas, paninis and toasted bread and a delicious addition to pasta meals, marinades, dips and dressings.
To add a delicious flavour spread over meat or fish before roasting, grilling or baking. Add to stir fries, marinades, dips or dressings.
Add spice to your meals by including in marinades, spreading on chicken, meat or seafood before cooking or adding to your favourite stir-fry.
Great in marinades, stir fries and salad dressings.
A perfect blend of authentic Thai ingredients so you can create a creamy mild green curry in minutes at home.
A perfect blend of authentic Thai ingredients so you can create a delicious spicy red curry in minutes at home.
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Recipe Rating: out of 5
Light Meals
Sign up to the Gregg's Customer Club before 31st October 2010 and go into the draw to win a fantastic Pizza Party Pack valued at over $350.00.
Spring is finally here! The days are getting longer, the weather is a little warmer and you get the feeling that summer is just around the corner.
It's time to enjoy new season potatoes, baby carrots, asparagus and of course, spring lamb.
