Bart Green Thai Curry Paste

This 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 the love of food

United Kingdom

Store in a cool dry place.
Once opened, keep refrigerated and use within 3 weeks.

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

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.

Jar

Cap - Recycle; Jar - Recycle

Full Product Name:
Green Thai Curry Paste.

Storage:
Once opened, keep refrigerated and use within 3 weeks.

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

Contains Fish, Contains Sulphur Dioxide/Sulphites

Contains Fish, Shellfish

Bart

The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS35 4GH.

United Kingdom

The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS35 4GH.
bart.co.uk

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.