Eight red curry powder pouches arranged in two rows on a white surface, surrounded by fresh ingredients including tomatoes, spinach, carrots, garlic, onions, limes, and green onions.

Two red pouches of Korean Gochujang seasoning stands behind a plated serving of spicy fried squid noodles with green onions and sesame seeds, styled on a beige tabletop with chopsticks, green onions, and small bowls of ingredients.

Two red stand-up pouches of Veggie Choppers Nut-Free Satay seasoning mix displayed behind two prepared satay tacos on a pink plate, with lime wedges and a bowl of mixed salad on a beige tablecloth.

A bowl of Japanese curry with tofu and vegetables served over white rice, alongside a red pouch of Turban Chikficks Japanese Curry seasoning mix on a neutral tabletop.

A bowl of Vindaloo Curry from Turban Chopsticks, featuring chickpeas, red chili peppers, and fresh cilantro, served with tortilla chips and a dollop of sour cream on a wooden board, with the red product pouch in the background.

Curry Paste Sachet Collection

(125 reviews)

$85.00

Dinner dilemma? Consider it sorted. Eight globally inspired curry pastes, packed into handy sachets and ready to turn whatever you have in the fridge into something seriously delicious.

Go creamy with Butter Chicken, fiery with Vindaloo, fragrant with Thai Green Curry, or take your tastebuds to Japan, Korea and beyond. Each sachet makes 3–4 serves and is made in Australia with all-natural ingredients, virgin olive oil and no added sugar. They’re also plant-based and gluten free, so everyone can cook them their way.

Curry is only the beginning. Marinate, stir-fry, roast, drizzle, dip or spread. Try them in noodles, fried rice, tray bakes, pies, skewers, toasties or wraps — or simply add your favourite meat, tofu or veggies for an easy curry.

Pick a flavour. Add what you love. Make it yours.

From quick stovetop meals to air fryer favourites, easy microwave options and more, our Curry Paste Sachet Cookbook is packed with simple ways to turn one little sachet into something seriously delicious. Open it. Flip through. Find something you fancy.

Check it out here: https://turbanchopsticks.com.au/pages/curry-sachets-recipe-book

Butter Chicken: Water, Australian White Vinegar, Fresh Roasted Spices, Tomatoes, Extra Virgin Olive Oil, Onions, Garlic, Australian Lake Salt, Ginger and Chilli

Tandoori: Australian White Vinegar, Water, Fresh Roasted Spices, Extra Virgin Olive Oil, Onions, Garlic, Ginger, Tomatoes, Australian Lake Salt and Chilli

Japanese Curry: Water, Australian White Vinegar, Spices, Extra Virgin Olive Oil, Tomatoes, Onions, Tapioca Starch, Australian Lake Salt, Garlic, Ginger, Yeast Extract and Chilli

Korean Gochujang: Water, Red pepper powder, Australian white vinegar, Miso paste (Water, Soy bean, Rice and Salt), Gluten Free Soy Sauce (Water, Soybean, Rice and Salt), Garlic, Australian Lake Salt and Glutinous Rice Flour

Nut-free Satay: Water, Australian White Vinegar, Fresh Roasted Spices, Extra Virgin Olive Oil, Lemongrass, Onions, Australian Lake Salt, Ginger and Chilli

Thai Green Curry: Water, Australian White Vinegar, Fresh Roasted Spices, Lemongrass, Onions, Extra Virgin Olive oil, Coriander, Basil, Kaffir Lime, Garlic, Australian Lake Salt, Spinach, Galangal and Chilli

Massaman Curry: Water, Australian White Vinegar, Fresh Roasted Spices, Extra virgin Olive Oil, Tamarind, Lemongrass, Garlic, Chilli, Australian Lake Salt, Onions, Ginger and Galangal

Vindaloo Curry: Water, Australian White Vinegar, Fresh Roasted Spices, Extra Virgin Olive Oil, Tamarind (Tamarind, Water, Salt), Onions, Ginger, Garlic, Australian Lake Salt and Chilli

Mix through fried rice, noodles or stir-fries for an easy flavour boost.
Toss with vegetables, tofu or chicken before roasting or tray baking.
Mix with yoghurt or mayo for a quick dip, dressing or sandwich spread.
Use as a marinade for tofu, chicken, meat or vegetables before grilling or BBQing.
Stir through cooked noodles with a splash of coconut milk for a quick, flavour-packed meal.
Spread onto wraps, toasties or flatbreads before adding your favourite fillings.
Mix through chickpeas, beans or lentils for an easy plant-powered lunch.
Add to fried rice with leftover vegetables for a quick fridge-clear-out meal.

Video content goes here.