In their own words

Grumpy Ginger’s Malaysian red curry blend is the perfect kitchen go-to for the modern home cook, elevating any meal with premium, authentic Malaysian flavors. The brand was created by Sue Ann Yong to pay tribute to her Malaysian roots and make her native cuisine more accessible in the West. Born and raised in Malaysia, Sue Ann grew up spoiled by some of the most deliciously complex cuisine on Earth. A common refrain among her friends when she'd cook Malaysian food at dinner parties was “Wow, this is amazing. Why haven’t I had it before?” Malaysian cuisine is far less well known than other Asian cuisines in the US. It’s usually not in mainstream grocery markets, and even if someone stumbled across an authentic Malaysian product, they probably wouldn’t know what to do with it! So from the beginning, accessibility has been a central part of Grumpy Ginger’s mission. The brand focuses on finding balance between honoring Malaysia's rich culinary history and exciting a Western audience. Grumpy Ginger stands out for its simplicity, versatility and quality. From classic Malaysian curry to baked fish, fried rice, curry mee noodles and much more, it elevates any meal in minutes and keeps the hassle to a minimum. We source premium ingredients to uphold our standard of quality, which means using fresh herbs (never pre-ground or processed); hand-cutting and de-seeding chilis, which is literally insane but is worth it because it maintains the purity of our curry blend; and sourcing the best spices from all over the globe to get the finest flavor and aroma possible. We also don’t add coconut milk in our curry during production - instead customers add it themselves while cooking. This means we don’t have to use any preservatives or additives, setting Grumpy Ginger apart from most other curry brands in terms of purity and freshness.