The flavours of a traditional Balinese spice mix are captured in this fragrant Balinese curry paste. One jar serves 8 and goes well with tofu, veggies or your choice of meat. Made fresh in Abbotsford

Ingredients: Diced onions, chilli, non-GMO canola oil, tamarind, lemongrass puree (lemongrass, canola oil, citric acid, xanthan gum), crushed garlic, kemiri nuts, brown sugar, keffir lime leaves, spices, molasses, CMC (e466)

Contains: tree nuts
May contain seeds and pips from tamarind.

About Eighteen Thousand Islands:
The story of Eighteen Thousand Islands begins way back in the summer of 2002/2003. Merv and I, cousins who grew up in Melbourne with half Indonesian heritage on our mothers' side, decided to make a bit of extra cash by selling satays at the Queen Victoria Night Market here in Melbourne. We had grown up with big family barbeques where our grandmother's peanut sauce was smothered in abundance on what seemed like an an endless supply of chicken and lamb skewers.

We were inspired to replicate these feasts at the bustling night market where we were lucky enough to secure a stall every Wednesday night for that summer. We built a charcoal grill out of a 40 gallon drum and 'Warung Satay' was born. A warung is traditionally a small, family-owned business, usually a restaurant or cafe.

Merv and I had always talked about getting our peanut sauce into jars and onto shelves but we were both so busy with other projects and starting families. We also felt we had so much more Indonesian food, and in particular our grandmother's cooking, to explore. Eighteen Thousand Islands is a rough estimate of the number of islands in Indonesia, and for us that represents endless opportunities with so much to discover and share.

Produced on the unceded lands of the Wurundjeri Woiwurrung and Boonwurrung people of the Kulin nation - Melbourne