Flavour: spicy, chilli, fruity, citrus.

Aroma: spicy, fresh, citrus.

Heat Level: medium.

Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into the oil before you cook your meat - it brings out the flavours and works through the whole dish.

Ingredients

Red Pepper, Water, Lemongrass, chilli, Rapeseed Oil, Lime Juice Concentrate (Lime Juice, Sulphites), Garlic, Coriander, Ginger, Fish Sauce (Anchovy, Salt, Sugar), Palm Sugar, Spirit Vinegar, Cornflour, Salt, Black Pepper. For allergens, see ingredients in bold.

Weight

90g

Storage information

Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.

THAI RED DUCK CURRY

Serves: 4

Ingredients: 2 duck breasts, freshly ground black pepper, 2 tbsp soy sauce, 2 tbsp clear honey, 200g Thai fragrant rice, 400ml boiling water, 1 tsp Bart Garlic Paste, 1 tsp Bart Chilli Paste, 3 tsp Bart Red Thai Curry Paste, 400ml coconut milk, 150ml water, 3tsp fish sauce, 3 tsp Bart Ginger Paste, 2 tbsp oil, 1 red pepper, deseeded & sliced, 2 medium carrots, peeled and cut into 5cm sticks, 100 g mangetout, 100g cherry tomatoes, 1 bunch spring onions (reserve and shred 2 for garnish), cut remainder into diamonds, freshly chopped coriander.

Using a sharp knife, score the fat on the duck breasts with parallel lines. Place in a shallow dish and season with pepper. Pour over the soy sauce and honey.

Heat a heavy based frying pan or griddle pan and cook the duck breasts skin side down for approximately 4 minutes then turn over and cook for a further 4 minutes. The fat on the duck will look blackened but this will not affect the flavour of the duck. Remove from the pan and leave to stand for 5 minutes before slicing.

Place the rice in a medium size saucepan and pour over the boiling water, return to the boil and cook for 2-3 minutes. Reduce the heat, cover and cook gently for 7-8 minutes then turn off and leave to stand for 2 minutes.

To make the Thai curry, place the Bart Garlic Paste, Bart Chilli Paste, Bart Red Thai Curry Paste, coconut milk, water, fish sauce and Bart Ginger Paste in a pan and cook slowly for approximately 5 minutes until the mixture thickens slightly.

Heat the oil in a wok or large frying pan and cook the carrots until they start to soften. Add the peppers, mangetout and spring onions and stir fry for 1-2 minutes. Add the slices of duck and continue to cook for another minute. Stir in the tomatoes and coriander.

Divide the rice between 4 bowls, top with the duck stir fry and pour over the curry sauce. Garnish with shredded spring onions.