Bart Green Thai Curry Paste

Bart Green Thai Curry Paste is crafted to add a distinct flavour to various dishes. It is a blend of aromatic herbs and spices traditionally used in Thai cuisine to create a savory and slightly spicy curry. • The Bart Ingredients Co. Ltd., Bristol, England, BS3 4AD. • Packaging: Reusable

Bart Green Thai Curry Paste is crafted to add a distinct flavour to various dishes. It is a blend of aromatic herbs and spices traditionally used in Thai cuisine to create a savory and slightly spicy curry. • The Bart Ingredients Co. Ltd., Bristol, England, BS3 4AD. • Packaging: Reusable

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 Contains: Fish, Sulphur Dioxide/Sulphites Additives: None

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 Contains: Fish, Sulphur Dioxide/Sulphites Additives: None

Directions for use: 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. Storage recommendation: Ambient, Once opened, keep refrigerated and use within 3 weeks.

Directions for use: 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. Storage recommendation: Ambient, Once opened, keep refrigerated and use within 3 weeks.