The Garlic Farm Thai Red Curry Paste Review & Recipe

The Garlic Farm have been growing garlic on the Isle of Wight for over 50 years and currently are the UK’s largest specialist garlic grower.   The Garlic Farm on the Isle of Wight not only sell wonderful garlic, but they also have a broad range of snacks, sauces, chutneys, and cooking ingredients.  

Here we have a jar of  Thai Red Curry Paste which I will review, and then follow up with my own basic recipe for Thai Red Chicken Curry.

Tasted by itself before cooking, The Garlic Farm Thai Red Curry Paste certainly packs a fresh, vibrant punch which hints you could be in for a real treat once cooked.  You can immediately taste the fresh red chilli and Lemongrass, loads of body from garlic and spices, and then you are left with a salty and tangy coconut finish.

Once the paste was cooked, and my Thai Red Chicken curry was made, the smells in the kitchen were utterly divine.  The pungent lemongrass fills the air, but the coconut and lime also shine through.

The heat of The Garlic Farm Thai Red Curry Paste is medium,  I didn’t find it particularly hot but I could really taste the fresh red chilli in the paste.  Personally I don’t ever think cooking pastes should be too hot since you have more control of the heat if so, and you can comfortably cook for others without worrying about blowing their heads off.  Plus, you can always add more chilli to either the dish before or after cooking.

The final curry sauce was a thing of beauty – you could taste every ingredient that went into the paste individually and everything flavour was well balanced.  High notes of citrus and lemon grass, middle notes of garlic, ginger and coconut, and low notes of deep red chilli and red peppers.  It’s an amazing paste that my other half described as ‘lush’ and thought the heat was just right, and demanded I make this curry again in a few weeks.

The Garlic Farm Thai Red Curry Paste is so far the best Thai curry paste I’ve ever cooked with, and I can fully recommend this if you want to make a incredibly tasty Thai curry!

 

Recipe for Thai Red Chicken Curry using The Garlic Farm Thai Red Curry Paste

Ingredients:

  • 2 tablespoons of The Garlic Farm Thai Red Curry Paste
  • 2 chicken breasts, cut into 2-inch slices or cubes
  • A tin of coconut milk or coconut cream
  • A splash of Fish sauce
  • 1 onion, chopped finely
  • 2 chopped peppers or any other vegetables you fancy
  • Fresh coriander, stalks included.
  • Tablespoon of oil

Method:

  1. Fry the onion in the oil until slightly browned.  Add the peppers and fry until softened.
  2. Chop the stalks of the fresh coriander, and add to the pot. Fry for 1 minute.
  3. Add a splash of fish sauce and stir until the fishy smell has gone (30 seconds or so).
  4. Add your chicken pieces and fry until they’ve all got some colour.  Add you paste and continue to stir.
  5. Add you coconut milk or cream – I used just over half a tin but this is up to how much sauce you want, and how much chicken and vegetables you have in your pan.
  6. Simmer without a lid for 5-10 minutes until the sauce has thickened a little and the chicken is thoroughly cooked.
  7. Serve with fresh coriander, lime edges, and plain rice.  I made a quick cucumber, spring-onion, lime, & coriander salad to go with (pictured).

 

Jalapeno, lime, & coriander chilli sauce recipe

I’m all up for spending a couple of hours in the kitchen coming up with a crafted chilli sauce recipe, but sometimes you want to come up with something quick and that will work every time.

Well, here’s a little quick chilli sauce recipe I make now and again which is so easy to do, you don’t even need to bottle it.

Ingredients:

  • 1 large jar of pickled green jalapenos  (I buy the big tall jars from Tesco or if I’m in town the poundshop!  The Discovery or Uncle Bens smaller jars are fine but a lot more expensive most of the time pack less heat.
  • 2 limes
  • A handful of fresh coriander, stalks on (cilantro)
  • Salt & Pepper

Method:

  1. Add the jalapenos to a blender or food processor with all the liquid from the jar.
  2. Add some of the coriander, juice of one lime, and salt  and pepper.
  3. Bliitz to the consistency you want (chunky or smooth), and taste.  Here it’s up to you whether you add more coriander and lime, I usually add juice on another lime and a lot of coriander.
  4. If you need to loosen the consistency just add a touch of water or white wine vinegar and blitz.

You can bottle or jar this, and it will keep in the fridge well for at least a couple of months – but it’s best eaten fresh.

 

Some of my favourite chilli sauce recipes

Making your own hot sauce or chilli sauce is extremely rewarding since you are in control of the heat, flavour, consistency, and sometimes colour. Making your own can also be very economical if you are using your own home-grown chillies, or reduced-to-clear chillies from a shop.

Usually I take a few chilli sauce recipes that I like the look of, and tweak them depending on how I want my sauce to turn out. There are thousands of sauce recipes available on the internet so it can be hard to find one that suits what your after, so once you find a good one start to build on that.

Don’t use exclusively dried chillies for a hot sauce, a lot of the fresh flavour from the chilli will have been lost in the drying process, and you will be left with more harsh heat than flavour. That said, you can combine dried chillies with fresh chillies which is useful if you’re looking to add heat from some dried chillies. I currently have a load of dried Naga chillies which are great for adding to other fresh chillies if I want to make a really hot sauce.

If you’re making a table sauce (thick consistency). you may want to consider using ‘Xantham Gum’, which you can buy online or get from some large supermarkets…  It’s a natural binder and will stop your sauces from separating when left to settle, and will also give you a thick, pourable consistency.

Here a few of my favourite Hot Sauce recipes:

Master Hot Sauce – A simple sauce to get you started

Make your own Tabasco

Make your own Franks Red Hot sauce

Slow cooker Bacon Jam

Chilli Jam – Amazing with cheeses and sandwiches

Flavourful mild and hot chilli sauces

Homemade Sriracha

A nice Mexican style sauce

And finally, how Making Your Own Hot Sauce Will Change Your Life

 

Let me know your favourite recipes in the comments below.

Photo credit

Pulled Pork made with Byron’s Butt Rub

Pulled Pork is one of those foods that I only first found out about after watching countless episodes of Man Vs Food, and then discovered that it’s quite hard to come across in the UK since it being primarily a US dish.  Pulled Pork has started to catch on in the UK and is becoming quite the trend, especially with burger restaurants adding it as a topping to gourmet burgers.