Bart Green Thai Curry Paste 90g
£2
£2.22 per 100gProduct information
Country of Origin
Storage
Once opened, keep refrigerated and use within 3 weeks.
Preparation and Usage
Instructions
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.
Recipes
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.
Package Type
Recycling Information
Other Information
Green Thai curry paste
Storage:
Once opened, keep refrigerated and use within 3 weeks.
Origin:
Produce of more than one country. Produced in the UK
Brand
Manufacturer
Bristol,
England,
BS3 4AD.
Country of Packing
Return To Address
Bristol,
England,
BS3 4AD.
www.bart.co.uk
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 |
Ingredients
Allergen Information
Dietary Information
Categories
Ratings and reviews
Customer reviews (18)
of 3
Disappointing
This lacks flavour and spice. I added double the advised quantities and used the whole jar to serve 4 but it was still lacking flavour. Much prefer the Blue Dragon paste.
Watery and tasteless
When you open the jar, it smells lovely. But I wouldn't call it a paste as it was quite watery. Once cooked, the curry was very pale and tasteless. I would not recommend this. A pity as it seemed promising.
Zero colour, zero spice, very little taste
I really like Barrs miso paste but this curry paste is just so disappointing. Its got some green curry flavour to it but none of the spice youd expect. It also came out looking pretty anemic - wheres all the lovely green colour?
Delicious!
Very aromatic, and also very hot. We've tried several different ones and this one is one of our favourites (for comparison purposes our favourites have been the M&S one and the old Sharwoods one that hasn't been available a long time).Thai green curry is a firm favourite in our house, as long as the paste is good!
Tasteless
It smells like green curry but it's so incredibly bland, it's not worth buying.
Lovely
This is good stuff. I use the whole jar with 500 of chicken, stir fry vegetables and a tin of coconut milk. Remember to fry it in the pan first as this releases all the flavours then add the coconut milk. Great for chicken or a veggie curry. Season with Thai fish sauce and a bit of soft brown sugar.
of 3