When Mama Lam emigrated from Malaysia to New York City in the 1980s, she quickly learned that none of the hot sauces sold in the US compared to any of the curry pastes used back home. 30 years later, after her daughters Cassandra and Carissa convinced her that her homemade curry paste was too good not to share, the Mama Lam's brand came to be.
Still operating as a mother-daughter business to this day, Mama Lam's now sells both traditional and vegan curry pastes, hot oils, and hot sauces. However, Mama Lam's Malaysian Traditional Medium Curry Paste ($8) is the product that started it all. This versatile curry paste can be used to add heat and flavour to meat, seafood, and vegetables, combined with coconut milk to make a delicious sauce, or even used as a dip.