Development Project of instant Thai curry products for export industry aimed to conduct the process of making curry to have shelf-life extension and transfer this knowledge and technology to community entrepreneur and private organizations for industrial productivity with quality ready-to cook and tasty delicacy curry paste. It also helps adding value for the market and the export which is correspond with the policy of promoting Thailand as Kitchen ofthe World Since 2006 the research on curry paste process and developed recipe included 5 types of curry; red curry green curry Pha-naeng curry Tai PIa curry (Fish innards curry) and Thai Tom Yum curry. The result of the study was found that the overall satisfaction level of the consumer was accepted for curry powder because it lasted and was ready to cook. As for the research in 2007 it focused on the shelf-life extension of Thai instant curry and was developed by testing for its quality by physical chemical microbial and sensory evaluation. It was found that Thai instant curry lasted for more than 8 months. When developed to use in the factory the quality of curry was not different from the one produced in the laboratory except currys weight after drying which was less; however the result was accepted. In this case the quality of raw material temperature and drying period should be controlled constantly. The researcher transferred this knowledge and technology to the community and target private organization twice. The first time held on Instant Curry Course at the Faculty of Home Economics Technology between 30 June -1 July 2007. The second time was the training course for Organic community in Khon Kaen province between 21-22 July 2007. The result of the technology transfer was found that 94.6 % of the participants satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase communitys income. It is regarded that this project was accomplished according to its success in the goal and objectives.

The results revealed that the methods were done by various ways. It was found that Tom Yum curry was developed into instant Thai Tom Yum curry powder by drying Tom Yum set in the hot air oven and grinding into powder. Red curry was developed by blending the ingredients together to make curry paste drying the paste and grinding into powder. Green curry was developed into dry and wet combination and curry powder. After being sterilized the dry one was dark in color and gave different taste and smell from fresh green curry paste. The latter was similar to green curry powder. Pa-naeng curry was developed by drying the curry paste in the hot air oven. It was considered as the good property of curry. Whereas Pa-naeng curry cube can be produced by combining with chemical substances and forming the cube by using the blocking machine. Tai Pla curry (Fish innards curry) was developed into powder type by blending the ingredients together to make Tai Pla curry drying the paste and grinding into powder. It was seen that all of curry powder could be kept longer and easily.