If you like Thai food and would love to make a Thai curry paste, but either don't have the time, or can't be doing with the hassle then these pastes are for you - and me for that matter!
Oooh I love cooking but have never made my own Thai curry paste, purely because it seems too much of a a botheration! Now, I don't think I'll ever give it a go as in my opinion, these pastes are seriously good.
About Old School Thai Curry Pastes:
Brett Cowie is a London-based personal Thai chef who was asked by his customers where they could buy his freshly-prepared Thai curry pastes.
So, by popular demand, you can now buy Old School Thai red and green pastes, which are still made to exactly the same recipe taught to Brett by his grandmother in Thailand. The fresh, chilled products are made with only natural ingredients. By selling the pastes chilled and not ambient, Brett is able to create the fresh, vibrant flavours that make these pastes the real deal.
Now for My Two Penneth:
So having been sent both the red and green pastes to try I have to say at the time of writing I have only tried the red curry paste. The paste is excellent and totally versatile. Chillies, garlic, galangal, lemongrass, kaffir lime peel, coriander seeds, cumin seeds and shrimp paste are all used to create what I'd describe as a fantastic product.
I was impressed with the recipe cards that arrived with the pastes and discovered fresh curry pastes is not just for making curries but can also be used to make Thai fish cakes and stir-frying. Also, just by mixing with fish-sauce and palm sugar you can create the perfect marinade.
I made a Thai Red Chicken Curry - you can follow the simple instructions on the back of each paste to get a basic recipe and then add whatever else takes your fancy. The heat of the curry depends entirely on how much you put in making cooking a Thai curry simple.
For my chicken curry I added bamboo shoots, thinly sliced carrot and finely chopped red chilli along with a couple of tablespoons of toasted unsweetened dessicated coconut to the coconut milk. I then crumbled in a few dried kaffir lime leaves.
Because we love the sauce it creates so much I used double the amount of coconut milk in the recipe on the back of the pack.
Please excuse my poor picture!
Brett Cowie’s Old School Thai curry pastes are now beginning to be stocked by retailers but are available online at the Old School Thai website.
Some of Brett's delicious recipes along with this lovely looking dish below can be found here:
Gaeng Phet Fak-Tong (Thai Red Curry with Pumpkin)
Thank you to Tracy Carroll and Brett for sending me these pastes to try.
Disclaimer: I was sent the pastes to try, I was not paid, or required to write a review on them.
I chose to do so as I think these pastes are a seriously great product.