Yellow Thai Curry Paste
Ingredient Info
Flavour: sweet, spicy, aromatic.
Aroma: sweet, aromatic.
Heat Level: mild.
Although not that common in the UK, yellow Thai curry is full of flavour and shouldn't be overlooked. Turmeric is the key ingredient giving its bright sunshine colour.
Ingredients
Water, Sunflower Oil, Sugar, Lemongrass, Shallots, Garlic, Fish Sauce (Anchovy, Salt, Sugar), Turmeric, Galangal, Salt, Coriander, Chilli, Cumin, Acid: Citric Acid, Star Anise, Mace, Cinnamon. 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 | 1307kJ/314kcal |
| Fat | 21.4g |
| of which Saturates | 2.0g |
| Carbohydrates | 25.2g |
| of which Sugars | 20.9g |
| Protein | 2.4g |
| Salt | 4.58g |
Recipe Suggestion 1
YELLOW THAI BUTTERNUT SQUASH AND CHICKPEA CURRY
Serves: 4
Ingredients: 1 tbsp oil, 2 onions, finely chopped, 6tsp Bart Yellow Thai Curry Paste, 2tsp Bart Lemongrass Paste, 1 butternut squash, peeled, de-seeded and cut into 2cm cubes, 250ml vegetable stock, 400ml coconut milk, 400g chickpeas, drained and rinsed, juice of 1 lime, freshly chopped coriander, salt and pepper.
Heat the oil in a saucepan, add the onions and cook gently until soft. Add the Bart Yellow Thai Curry Paste and Bart Lemongrass Paste, then stir for a minute or two until fragrant.
Add the butternut squash and stir to coat with the paste. Pour in the stock and coconut milk and bring to a simmer. Add the chickpeas and cook for 10-15 minutes until the squash is tender. Stir in the lime juice and coriander and season with salt and pepper.
Serve with rice.
Recipe Suggestion 2
PRAWN YELLOW THAI CURRY
Serves: 4
Ingredients: 1 tbsp vegetable oil, 4 tsp Bart Yellow Thai Curry Paste, 1 Bart Creamed Coconut block, 2 potatoes, diced, 1 onion, finely diced, cherry tomatoes, quartered, 400g raw prawns, 1 tsp palm sugar, 1 tsp fish sauce, freshly chopped coriander.
Heat oil in a medium sauce pan. Add the onion leaving to soften for a few minutes before adding the curry paste, stir fry until an aroma develops then lower the heat.
Add coconut milk, potatoes, onion and cherry tomatoes. Add 150ml water if necessary. Bring to the boil.
Add the prawns and turn the heat down to a gentle simmer for 5 minutes. Stir in the fish sauce and palm sugar and scatter over the fresh coriander.
Serve with rice.
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.
