Red Chilli Kitchen

Location: Suffolk

The inspiration for the Red Chilli Kitchen came from founder Thao Ball’s early childhood in Vietnam, where her family grew herbs and vegetables and kept chickens and pigs. Now based in Suffolk, Thao makes a range of products based on recipes from her mother’s restaurant in Phuoc Long, often using produce from her own garden such as Vietnamese mint. Thao’s Vietnamese Curry Paste is a fusion of ginger, garlic, chilli and lemongrass, created to accompany meat, seafood and tofu. With its focus on herbs and vegetables, Vietnamese food is considered one of the healthiest diets worldwide, appreciated for its aromatic character.