Our new Payst Hung Lay Curry Paste is a Northern Thai classic made fresh in Farang’s Michelin Bib Gourmand kitchen. Rich, mildly warming, and gently spiced (think aromatic herbs, toasted spices, and a deep savoury sweetness), it’s designed to give you restaurant-level results at home with minimal effort. One 100g pot serves 2 - just fry the paste, add your choice of meat & veg, and let it slowly simmer into something properly special.

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) Thai shallots, peeled garlic, young lemongrass, smoked dry red chillies, young galangal, red turmeric, gapi (shrimp paste), coriander root, salt, masala, fish sauce, palm sugar

DIRECTIONS

Serves 2

Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk. Simmer for 20 minutes. Serve with rice.

NUTRITION

Energy 94kcal/100g Carbohydrate 19.8g/100g Sodium 0.9g/100g Salt 2.2g/100g Fat 1.0g/100g of which saturates 0.4g/100g Protein 3.6g/100g Fibre 5.0g/100g Total sugars 14.4g/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.