Description
xThe hottest of the Thai Curries and perfect with chicken or prawns.
Product informationThe hottest of the Thai Curries and perfect with chicken or prawns.
Masters of flavour
Country of Origin
United Kingdom
Storage
Store in a cool dry place.
Once opened, keep refrigerated and use within 3 weeks.
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
Instructions
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 200C/Gas Mark 6 for 25 minutes. Serve with creme fraiche mixed with grated lime zest.
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 200C/Gas Mark 6 for 25 minutes. Serve with creme fraiche mixed with grated lime zest.
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.
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
Jar
Recycling Information
Jar - Recyclable; Lid - Recyclable
Other Information
Full Product Name:
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
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
Bart
For more ideas, try www.bart-ingredients.co.uk
Manufacturer
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.
Bristol,
England,
BS3 4AD.
Country of Packing
United Kingdom
Return To Address
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.
www.bart.co.uk
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
Green Chilli (27%), Water, Lemongrass, Rapeseed Oil, Onion, Fish Sauce (Anchovy, 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
