One eureka moment came 10 years ago when Sudjai Aesa floated the idea of concocting a curry paste recipe. Ms Sudjai, a former school teacher, figured farmers were spending more time at home so that is where extra money could be made. The takrai, kha and chillies are the mainstay ingredients in many household curry pastes. Ms Sudjai thought commercial production of the pastes would require workers to be recruited locally on a permanent basis. "We buy the raw materials from local farmers who in turn have more money in their pockets," said Ms Sudjai.

Source: Bangkok Post May 24, 2019 23:15 UTC