Bart Red Thai Curry Paste 90g
£2
£2.22 per 100gProduct information
Country of Origin
Storage
Preparation and Usage
Recipes
Serves 4
Ingredients: 2 duck breasts, freshly ground black pepper, 2 tbsp soy sauce, 2 tbsp clear honey, 200g Thai fragrant rice, 400ml boiling water, 1 tsp Bart Garlic Paste, 1 tsp Bart Chilli Paste, 3 tsp Bart Red Thai Curry Paste, 400ml coconut milk, 150ml water, 3 tsp fish sauce, 3 tsp Bart Ginger Paste, 2 tbsp oil, 1 red pepper, deseeded & sliced, 2 medium carrots, peeled and cut into 5cm sticks, 100g mangetout, 100g cherry tomatoes, 1 bunch spring onions (reserve and shred 2 for garnish), cut remainder into diamonds, freshly chopped coriander.
Using a sharp knife, score the fat on the duck breasts with parallel lines.
Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.
Heat a heavy based frying pan or griddle pan and cook the duck breasts skin side down for approximately 4 minutes then turn over and cook for a further 4 minutes.
The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan and leave to stand 5 minutes before slicing.
Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2-3 minutes. Reduce the heat, cover and cook gently for 7-8 minutes then turn off and leave to stand for 2 minutes.
To make the Thai curry, place the Bart Garlic Paste, Bart Chilli Paste, Bart Red Thai Curry Paste, coconut milk, water, fish sauce and Bart Ginger Paste in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.
Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mangetout and spring onions and stir fry for 1-2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.
Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.
Package Type
Recycling Information
Other Information
Red 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 | 613kJ/148kcal |
Fat | 10.4g |
of which Saturates | 0.7g |
Carbohydrates | 8.4g |
of which Sugars | 4.2g |
Protein | 1.9g |
Salt | 1.45g |
Ingredients
Allergen Information
Categories
Ratings and reviews
Customer reviews (19)
of 4
given that I love the yellow, this is awful
I really love the yellow Thai paste, so I got the red for Thai fish cakes. You could barely taste any5hing remotely Thai. I finally had a bite of flavour and thought, finally some red curry, but nope it was just the kaffir lime leaves I addedg. Also there was no colour. Despite making with salmon and prawn, these were pale pinkish white. Not red at all. Big flop for me and never again. Will get real stuff from Asian supermarket nex5 time. Its a shame as their yellow paste is really good,
love this paste
I've tried so many thai curry pastes. this is my favourite really gives so much flavour and warmth
Yuk!
This is not a good red Thai paste, it is very vinegary and that is the overriding taste. Had to throw away and wasted a can of coconut milk in the process, very disappointing as Barts yellow Thai paste is really good.
what Thai?
this is a sad red pepper paste. Not even a paste, a kind of sauce. Doesn't bring any Thai flavour to any type dish. Barely colour.
The worst
Never had such a poor excuse of a Thai curry paste, its not even a paste it watery. Terrible should be take off the shelves. Tasteless, watery, no flavour, not Thai!!
lacked flavour
Used half a jar and couldnt really taste anything. Usually Bart products are punchy and strong but not this one.
of 4