Authentic Thai Curry Pastes
Bringing a little taste of Bangkok to Brockham one curry paste at a time!
Authentic Thai curry pastes, handmade in Brockham, in the heart of the Surrey Hills. Each paste is packed with fresh Thai herbs and spices, and is finished the traditional way by pounding in a pestle and mortar. There are no preservatives or additives, and the pastes are frozen straight away to keep them tasting freshly made.
Each pot makes a curry for 2 people and comes already seasoned with palm sugar, fish sauce and shrimp paste. To make your curry, you’ll need to add coconut milk, your choice of meat or seafood, and vegetables.
Collection only from my home in Brockham
.png)
.png)
Meet the Herbs and Spices in the Curry Pastes
A Note About Coconut Milk
In Thailand, coconut cream and coconut milk both come from grated white coconut flesh. The flesh is squeezed with a small amount of water to give a thick, rich cream. More water is added to the same flesh and it is squeezed again to giving coconut milk.
For Thai curry, the cream is heated until its oil separates and shimmers, which Thai cooks call “cracking” the cream. The curry paste is then fried in the cracked cream. The coconut milk is stirred in afterwards, a little at a time, until the curry sauce reaches the right consistency.
At home, choose a tin of coconut milk with around 70% coconut. Don’t shake the tin! If the thick cream has risen to the top, spoon it out and fry your paste in it first, then stir in the thinner liquid. Not every tin will crack, as many contain stabilisers, but it’s always worth a try.
A Note About the Packaging
My frozen Thai curry pastes come in paper pots made from sustainably sourced kraft paper with a plant-based lining. The labels are kraft paper too.
Surrey Environment Partnership has confirmed that once the pots are rinsed and dry, they can go in your mixed recycling bin.
I hope this is a kinder choice than conventional plastic packaging!
