Learning Authentic Curry Cooking Methods Through Visiting Thailand

Green Curry / Yellow Curry / Red Curry

MUJI Curry

  1. Traditional Cooking Methods
    With reference to daily living and food culture of various curry origins, curry of authentic taste is made.
  2. Presenting the Original Flavour
    Unique and authentic combinations bring out the originality of spices and ingredients.
  3. Additive-free
    No artificial flavouring or colouring.

New Products

  • 素材を生かしたカレー グリーン
    Green Curry
    The curry features a rich taste combining spicy green chili, mellow coconut milk and 6 kinds of herbs including lemongrass. With reference to local recipes, the curry is enriched with chicken, bamboo shoots and mushrooms.
    Product Information
  • 素材を生かしたカレー イエロー
    Yellow Curry
    The unique flavour of spices such as turmeric and cumin is blended with the fresh taste of pork and vegetables to become a flavourful curry. With reference to local recipes, the curry is added with coconut milk for a smooth mouthfeel.
    Product Information
  • 素材を生かしたカレー レッド
    Red Curry
    Made with red chili and various herbs including lemongrass, Red Curry is said to be the spiciest among Thai curry. With reference to local recipes, the curry contains beef, lotus root and coconut milk to give a rich flavour.
    Product Information

MUJI Curry Recipes

Adding simple steps and ingredients to MUJI Curry, you may prepare different kinds of curry dishes with ease.

Product Developer's Sharing

Our curry developers from MUJI Japan will share their stories of trips to different curry origins and process of product development.

For more Product Developer's Sharing

A visit to Thailand in search of authenticity in curry.

"Learn from the locals" is one of the basic principles of MUJI's product development. In production of retort curry, MUJI visits the origins of curry, studies its unique local taste and food culture, and infuses our findings into the curry we produce.

Over 40 kinds of curry are available at MUJI now. To further enhance the taste of Thai curry from our collection, we visited Thailand in search of inspirations on development of Thai curry production.

During the 3-day trip, we went through bustling food stalls and local restaurants in the suburbs. In each location, we tried various types of curry, observed the specialty of each of them, and discussed how that specialty can be implied in our curry products.

Local ingredients and food-related tools were subjects of our research as well. Therefore, we also visited farms that grow spices like lemongrass and kaffir lime leaves that are essential in Thai cuisines, markets that contain rich variety of ingredients, and stores that sell Thailand's traditional celadon wares.

We were lucky having the chance to invite local people to have a taste on our curry samples from Japan. From their feedbacks, we gained valuable reference that facilitates our decision making on curry products' direction and the level of spiciness etc.

Back to Japan, we have concluded the new product direction based on our research in Thailand. After repeated trials, we are glad to announce to launch of "Green Curry" with improved recipe and the brand new products of "Yellow Curry" and "Red Curry". Visit your nearby MUJI and try out the Thai curry that embodies the findings of our research.