£4.53
Bart Green Thai Curry Paste is a fresh and spicy paste that originates from Thailand. It is made with ingredients like green chilli and lemongrass for an authentic taste. Use it to add instant intense flavour to curries, soups, and noodle dishes.
- Contains 27% green chilli along with lemongrass, fish sauce, and coriander for a complex flavour profile.
- Once opened, keep refrigerated and use within three weeks to maintain freshness.
- Perfect for Thai-style dishes like salmon en croute or green chicken curry as suggested in recipes.
- Made in the United Kingdom by The Bart Ingredients Co. Ltd., ensuring quality and authenticity.
- £4.53
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Description
xThis distinctive green curry paste is thought to originate from Thailand and was first mentioned in 1926, in a book by L. Phaehtraarat. Our green Thai curry paste is fresh and spicy and ideal for soups, curries and noodles.
For more ideas, try www.bart-ingredients.co.uk
Country of origin: United Kingdom
| Nutritional data | Typical Values (per 100g as sold) |
|---|---|
| Energy | 616kJ/149kcal |
| Fat | 11.8g |
| of which Saturates | 0.8g |
| Carbohydrates | 6.2g |
| of which Sugars | 2.0g |
| Protein | 1.8g |
| Salt | 2.08g |
Storage: Store in a cool dry place. Once opened, keep refrigerated and use within 3 weeks.
Preparation and Usage: The hottest of the Thai curries. 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 infuses through the whole dish.
Cooking guidelines: Thai Style Salmon en Croute. Serves 4. Roll out a 375g sheet of ready-rolled puff pastry and cut into quarters. Place a 125g skinless salmon fillet on the longer end of each piece of pastry, brush with 1-2 tsp Bart Green Thai Curry Paste, then fold over the pastry to make a parcel. Brush with beaten egg and sprinkle with sesame seeds. Bake at 200ºC/Gas Mark 6 for 25 minutes. Serve with creme fraiche mixed with grated lime zest.
Package type: Jar. Recycling information: Cap - Recycle; Jar - Recycle.
Ingredients: Green Chilli (27%), Water, Lemongrass, Rapeseed Oil, Onion, Fish Sauce (Anchovy Extract ( Fish ), Salt, Sugar), Garlic, Coriander Leaf, Lime Leaves, Ground Coriander, Lime Juice Concentrate (Lime Juice, Sulphites ), Ginger, Spirit Vinegar, Cornflour, Salt.
Allergen Information: Contains Fish, Contains Sulphur Dioxide/Sulphites. Dietary Information: Contains Fish, Shellfish.
Brand: Bart. Manufacturer: The Bart Ingredients Co. Ltd., Bristol, England, BS35 4GH. Country of Packing: United Kingdom.
Recipes: Thai Green Chicken Curry. Serves 4. Ingredients: 2 tbsp oil, 2 chicken breasts, cubed, 6 spring onions, sliced, 1 small aubergine, diced, 1 red pepper, de-seeded and sliced, 1 yellow pepper, de-seeded and sliced, 100g baby corn, 100g small broccoli florets, 225g bamboo shoots, drained, 3 tsp Bart Green Thai Curry Paste, 200ml coconut cream, salt and freshly ground black pepper, freshly chopped coriander. Heat the oil in a saucepan. Add the Bart Green Thai Curry Paste and once fragrant, add the chicken. As it starts browning add the spring onions and aubergine and cook for a few minutes, until soft. Add the red and yellow pepper, baby corn, broccoli and bamboo shoots and stir fry for 3 minutes. Add the coconut cream, salt and pepper. Simmer covered until the chicken is cooked through. Top with coriander and serve with jasmine rice.
Thai Crab Cakes. Serves 2. Ingredients: 200g fresh crab meat, 2 spring onions, chopped, 2 tsp Bart Galangal Paste, 2 tsp Bart Coriander Leaf, 1 tsp Bart Green Thai Curry Paste, 1 tsp fish sauce, 1 tbsp mayonnaise, 40g white breadcrumbs, flour, for dusting, 2 tbsp oil. Mix together the crab meat, spring onions, galangal, coriander, Bart Green Thai curry paste, fish sauce and mayonnaise. Stir in enough of the breadcrumbs to hold the mixture together. Form the mixture into 4 patties and dust with flour. Heat the oil in a frying pan and fry the crab cakes for 3 minutes on each side. Serve with a sweet chilli dipping sauce.
