Bart Yellow Thai Curry Paste

This yellow curry paste is thought to originate from Thailand and fuses yellow chillies and curry powder with traditional Thai curry paste. Hot and salty, with hints of lemongrass and turmeric, it's great in prawn or vegetable curries.

For the love of food

United Kingdom

Once opened, keep refrigerated and use within 3 weeks.

Jar

Cap - Recycle; Jar - Recycle

Full Product Name:
Yellow Thai Curry Paste

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

Water, Rapeseed Oil, Sugar, Lemongrass, Shallots, Garlic, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar), Turmeric, Galangal, Salt, Coriander, Chilli, Cumin, Acid: Citric Acid, Star Anise, Mace, Cinnamon

Contains Fish.

Bart

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

United Kingdom

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

Yellow Thai Butternut Squash and Chickpea Curry
Serves 4
Ingredients: 1 tbsp oil, 2 onions, finely chopped, 6 tsp Bart Yellow Thai Curry Paste, 2 tsp 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 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.

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.