A mild Thai curry paste that is perfect with duck.
Features
Masters of flavour
Further Description
For more ideas, try www.bart-ingredients.co.uk
Brand
Bart
Storage
Once opened, keep refrigerated use within 3 weeks.
Preparation and Usage
One of the medium 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 works through the whole dish
Country of Origin
United Kingdom
Packed In
United Kingdom
Manufacturer
The Bart Ingredients Co. Ltd., Bristol, England, BS35 4GH.
Return To Address
The Bart Ingredients Co. Ltd., Bristol, England, BS35 4GH. bart.co.uk
Package Type
Jar
Recycling Information
Cap - Recycle; Jar - Recycle
Other Information
Full Product Name: Red Thai Curry Paste.
Storage: Once opened, keep refrigerated and use within 3 weeks.
Recipes
Thai Red Duck Curry 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.
Allergen Information
Contains Fish, Contains Sulphur Dioxide/Sulphites
Ingredients
Red Pepper, Water, Lemongrass, Chilli, Rapeseed Oil, Lime Juice Concentrate (Lime Juice, Sulphites), Garlic, Coriander, Ginger, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar), Palm Sugar, Spirit Vinegar, Cornflour, Salt, Black Pepper
Nutritional Data
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
Disclaimer
While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Zoom by Ocado is therefore unable to accept liability for any incorrect information. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Zoom by Ocado's prior consent, nor without due acknowledgement.
