Red Curry Spice Kit

Homiah SKU: 010-0230-010
Best by 02-02-2026
AAPI-Owned Vegan Woman-Owned
Red Curry Spice Kit - Here Here Market
Red Curry Spice Kit - Here Here Market
Red Curry Spice Kit - Here Here Market
Red Curry Spice Kit - Here Here Market

made with love by

Michelle Tew, Homiah

Homiah began in the 1940s in Penang, the culinary capital of Malaysia, where Michelle Tew's grandmother Nonie was a famous cook, and one of the first to codify local Southeast Asian "Nyonya" recipes. Nonie's recipes became family heirlooms that Michelle grew up cooking with. When she moved to America, Michelle began sharing her cuisine and culture with friends. Homiah means "to live the good life", expressing love and care, often by cooking for someone. This passion for making others “homiah” became the basis for founding this company.

Today, Michelle personally crafts Homiah’s products based on her Nonie’s recipes, working alongside small producers in Malaysia and using only the highest-quality, wholesome spices. For her, Homiah is more than about food. It is deeply personal: it is about the ability of food to comfort and connect people to the world around them. 

Red Curry Spice Kit

Homiah SKU: 010-0230-010
Best by 02-02-2026
AAPI-Owned Vegan Woman-Owned
/
  • Free Shipping over $65
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Malaysian red curry is a dish shared across numerous world cuisines. In Malaysia, where the owner of Homiah is from, they have their own version that is incessantly aromatic and flavorful, consisting of a fragrant curry sauce with strong coconut flavors and an enormous dose of spices like cumin, coriander, turmeric, and lemongrass. At any Malay, Indian, or Straits Chinese eatery in Malaysia, you’ll find this curry ladled onto rice, served as the star of a spread of dishes for breakfast, lunch, and dinner. (And yes, you can have it for all three!)

Red curry is emblematic of Malaysia’s cuisine, influenced by centuries of cultural and racial mixing. Red curries start off with a rich, aromatic spice paste, made with alliums and dried spices pounded with a pestle and mortar into pulp, then sautéed and fried until fragrant. Protein—often chicken—and vegetables are nestled into the curry with a generous pouring of coconut milk. The dish is simmered on the stovetop until it emits a bright fragrance. It is a marriage of cumin and coconut milk, turmeric and lemongrass, and other spices that were commonly traded in the region. 

Product Size: 7 oz.

Serving Size: 4 servings per container 

Ingredients: Sunflower Oil, Onions, Chili, Curry Powder, Lemongrass, Galangal, Garlic, Salt, Sugar, Coriander, Yeast Extract
Allergens: N/A
Shelf Life: Store in a cool, dry place for up to 1 year

made with love by

Michelle Tew, Homiah

Homiah began in the 1940s in Penang, the culinary capital of Malaysia, where Michelle Tew's grandmother Nonie was a famous cook, and one of the first to codify local Southeast Asian "Nyonya" recipes. Nonie's recipes became family heirlooms that Michelle grew up cooking with. When she moved to America, Michelle began sharing her cuisine and culture with friends. Homiah means "to live the good life", expressing love and care, often by cooking for someone. This passion for making others “homiah” became the basis for founding this company.

Today, Michelle personally crafts Homiah’s products based on her Nonie’s recipes, working alongside small producers in Malaysia and using only the highest-quality, wholesome spices. For her, Homiah is more than about food. It is deeply personal: it is about the ability of food to comfort and connect people to the world around them. 
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