Brett Cowie is the talented Thai chef behind "Old School Thai" red and green Thai curry pastes and we were delighted to welcome him to Holwood Farm one icy-cold "spring" Saturday to tempt our customers with some warming Thai curry. 

In his fresh pastes, Brett has re-created traditional flavour combinations inspired by a childhood enjoying his grandmother’s recipes, and uses only natural ingredients to ensure true Thai flavours. The pastes are a fragrant fusion of garlic, galangal, lemongrass, kaffir lime leaves and toasted spices, and contain the juicy chillies that give Thai curry its trademark bite. 

The tasting certainly went down a treat and Brett was happy to answer questions about Thai cuisine and to give lots of advice about how to use his versatile curry pastes. Some of his ideas include: 

• Add zest to meat by mixing a teaspoon of paste into homemade burgers.
• In a hurry? Tickle your taste buds with a delicious “quick Thai curry”. Simply cook fish, meat or vegetables with Old School Thai curry paste and stir in yoghurt or cream to finish.
• Liven up a chicken casserole with the fragrant herbs and spices found in just a teaspoon of Old School Thai curry paste.
• For an exciting mid-week meal, marinate pork chops in a dollop of curry paste and let the flavours mingle.
• Spice up vegetables with a spoonful of curry paste for an aromatic stir-fry with a kick.

Red or green?

Choose green paste for milder ingredients such as fish, chicken or mushrooms,  while the red paste provides the perfect accompaniment to red meat and rich vegetables.

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