Red Thai Curry Paste
Ingredient Info
Flavour: spicy, chilli, fruity, citrus.
Aroma: spicy, fresh, citrus.
Heat Level: medium.
Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into the oil before you cook your meat - it brings out the flavours and works through the whole dish.
Ingredients
Red Pepper, Water, Lemongrass, chilli, Rapeseed Oil, Lime Juice Concentrate (Lime Juice, Sulphites), Garlic, Coriander, Ginger, Fish Sauce (Anchovy, Salt, Sugar), Palm Sugar, Spirit Vinegar, Cornflour, Salt, Black Pepper. For allergens, see ingredients in bold.
Weight
90g
Storage information
Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.
Nutritional Info
| Typical Values | (per 100g as sold) |
|---|---|
| Energy | 613kJ/148kcal |
| Fat | 10.4g |
| of which Saturates | 0.7g |
| Carbohydrates | 8.4g |
| of which Sugars | 4.2g |
| Protein | 1.9g |
| Salt | 1.45g |
Recipe Suggestion
THAI RED DUCK CURRY
Serves: 4
Ingredients: 2 duck breasts, freshly ground black pepper, 2 tbsp soy sauce, 2 tbsp clear honey, 200g Thai fragrant rice, 400ml boiling water, 1 tsp Bart Garlic Paste, 1 tsp Bart Chilli Paste, 3 tsp Bart Red Thai Curry Paste, 400ml coconut milk, 150ml water, 3tsp fish sauce, 3 tsp Bart Ginger Paste, 2 tbsp oil, 1 red pepper, deseeded & sliced, 2 medium carrots, peeled and cut into 5cm sticks, 100 g mangetout, 100g cherry tomatoes, 1 bunch spring onions (reserve and shred 2 for garnish), cut remainder into diamonds, freshly chopped coriander.
Using a sharp knife, score the fat on the duck breasts with parallel lines. Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.
Heat a heavy based frying pan or griddle pan and cook the duck breasts skin side down for approximately 4 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan and leave to stand for 5 minutes before slicing.
Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2-3 minutes. Reduce the heat, cover and cook gently for 7-8 minutes then turn off and leave to stand for 2 minutes.
To make the Thai curry, place the Bart Garlic Paste, Bart Chilli Paste, Bart Red Thai Curry Paste, coconut milk, water, fish sauce and Bart Ginger Paste in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.
Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mangetout and spring onions and stir fry for 1-2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.
Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.
SHIPPING
Free delivery on all orders over £25 shipped to the UK mainland. Orders under £25 will be charged £4.00 postage and packaging. Please allow 3-5 days for delivery.
Although we are unable to give exact delivery dates, you will get a notification as to when your order has left us. If your order has not arrived after 5 working days please don't hesitate to contact us and we will get back to you as soon as we can.
REFUNDS & RETURNS
We hope that you don't need to, but if you do have an issue with part or all of your order, please contact us via e-mail: sales@bart-ingredients.co.uk or hello@bart-ingredients.co.uk within 48 hours of your package being delivered. All goods must be checked and counted upon receipt. Any shortages or damages must be brought to our attention by email at sales@bart-ingredients.co.uk. Please provide a photograph of the damaged item(s), and we will assess the issue and refund or send replacement products.. These will either be replaced or refunded depending on your request.
