Bart Red Thai Curry Paste 90g
A mild Thai curry paste that is perfect with duck.
Masters of flavour
For more ideas, try www.bart-ingredients.co.uk
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
The Bart Ingredients Co. Ltd.,
Return To Address
The Bart Ingredients Co. Ltd.,
Jar - Recyclable; Lid - Recyclable
Full Product Name:
Red Thai curry paste
Once opened, keep refrigerated and use within 3 weeks.
Produce of more than one country. Produced in the UK
Thai Red Duck Curry
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.
Contains Fish, Contains Sulphur Dioxide/Sulphites
Red Pepper, Water, Lemongrass, Chilli, Rapeseed Oil, Lime Juice Concentrate (Lime Juice, Sulphite), Garlic, Coriander, Ginger, Fish Sauce (Anchovy, Salt, Sugar), Palm Sugar, Spirit Vinegar, Cornflour, Salt, Black Pepper
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