We hand make all of our premium, fresh curry pastes every week at our restaurant, Farang. All our pastes are chilled and are shipped with ice packs. The reason we don't pasteurise our pastes is that the process changes the flavour profile and causes discolouration. We want the paste to arrive with you in exactly the same state it left our mortar and pestle in our kitchen.

Red is one of the most popular curries to come out of Thailand, however it’s very hard to find a paste that tastes as it should. Our red curry paste comes straight from the pestle and mortar full of the traditional intensity of heat and flavour that is so easily lost unless freshly produced this way.

INGREDIENTS

(Allergens bold/italic/underlined) Dry red chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, coriander root, gapi (shrimp paste), coriander seeds, cumin seeds, makrut lime zest, white peppercorns, salt, fish sauce, palm sugar

DIRECTIONS

Serves 2

Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk. Simmer for 20 minutes. Serve with rice.

NUTRITION

Energy 111kcal/100g Carbohydrate 24.5g/100g Sodium 1.0g/100g Salt 2.6g/100g Fat 1.4g/100g of which saturates 0.6g/100g Protein 4.5g/100g Fibre 8.6g/100g Total sugars 14.4g/100g

STORAGE

Keep refrigerated. Fresh produce. Once opened, use immediately.

Please note that the fresh 100g pastes are chilled and will need to be refrigerated on arrival. We make the pastes fresh every week and they will arrive with an 8 month refrigerated shelf-life.

Suitable for home freezing.

May contain traces of nuts.

Not suitable for vegetarians.

Gluten free.