In Southeast Asia, curries and a whole host of dishes begin with a fresh spice paste – which we call rempah in Malay. A long list of aromatic herbs and spices go into rempah, along with a fair bit of elbow grease.

Because rempah is such a pain to prepare, and because it’s near impossible to find readymade pastes outside of the ubiquitous Thai/ Indian in London, I would often make large batches of rempah. As a homesick Singapoeran, they were a godsend on weeknights. Or even on special occasions or supper clubs when I needed to impress. One day, over a pot of curry, I met Olly, a chef turned food buyer turned spice partner-in-crime and a plan was hatched.

Since then, Rempapa’s grown from my little London kitchen. But we still make our rempah in small batches, with no added preservatives, because we want them to be as good as you would make them yourself. Our spice pastes are carefully developed from time-tested family recipes and friendly for vegans. So we hope everyone can and will enjoy them. Happy cooking!

“What coconut milk would you recommend?” As a spice paste company, we get asked this question by our curry-loving customers all the time. So we set out to find the best we could.

First off, you’ll notice there’s lots and lots of coconut goodness per tin - we use a very high % of coconut compared to most other brands. This makes the coconut milk naturally smooth, sweet and rich, rather than using artificial thickeners or gums to cheat its creaminess. We’ve sourced the best coconuts from sunny Sri Lanka, working with farms that don’t use monkey labour and local partners that support the community with education and healthcare.

400ml tin

Ingredients: Coconut (68%), Water.