Our Spicy Yellow (Gaeng Gatti) paste will awaken your senses. Packed full of fiery red birdseye chillies this paste makes a very spicy but mouth watering, coconut and turmeric curry. Gaeng Gatti pairs deliciously with fish, mussels or crispy pork belly. This paste contains an indulgent amount of fresh birdseye chillies, making the level of spice not for the faint hearted!
We hand make all of our premium, fresh curry pastes every week at our restaurant, Farang. All our pastes are chilled and are shipped with ice packs. The reason we don't pasteurise our pastes is that the process changes the flavour profile and causes discolouration. We want the paste to arrive with you in exactly the same state it left our mortar and pestle in our kitchen.
Head chef Sebby Holmes recipe card included.
INGREDIENTS
(Allergens bold/italic/underlined) Dry red chilli, red birdseye chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, red turmeric, kra chai, gapi (shrimp paste), salt, fish sauce, palm sugar
DIRECTIONS
Serves 2
Stir paste into 400ml of coconut milk, simmer for 20 minutes. Add 300g meat/fish with 300g vegetables. Simmer for further 8-10 minutes until all is cooked. Serve with rice.
NUTRITION
Energy 120kcal/100g Carbohydrate 24.9g/100g Salt 0.9g/100g Fat 0.8g/100g of which saturates 0.2g/100g Protein 4.0g/100g Fibre 1.6g/100g Total sugars 10.6g/100
STORAGE
Keep refrigerated. Fresh produce. Once opened, use immediately.
Please note that the fresh 100g pastes are chilled and will need to be refrigerated on arrival. We make the pastes fresh every week and they will arrive with an 8 month refrigerated shelf-life.
Suitable for home freezing.
May contain traces of nuts.
Not suitable for vegetarians.
Gluten free.
