Thai Yellow Curry Carrots

Award Winning Ferment - CULTJAR was awarded first prize for the 2024 Product Innovation award for our "deliciously zingy and moreish Thai Curry Carrots".

Ingredients:  

Carrot (68%), Apple, Dessicated Coconut, Shallot, Galangal, Garlic, Fish Sauce (Anchovy (77%), Salt, Sugar),  Lemongrass, Turmeric, Chilli Flakes, Lime Leaves, Coriander Seeds, Cumin Seeds, Cinnamon, Fenugreek Seeds, Sugar, Lime Juice. Salt. Allergens In Bold

One of our most lively ferments - probably because of the vibrant mix of ingredients, from coconut to lemongrass via turmeric and fenugreek. Due to its complex and intense flavour, some people are pleased to have this ferment on their plate whatever they are eating. 

Pairings:

• Other carrot recipes 

• Sprinkled on a gem salad 

• Enjoy like a sambal

• With a dhal or curry

• On toast

4 ways to enjoy: 

1. Top warming and creamy curries and dhals for a fresh and piquant kick.

2. Sprinkle into a chicken or falafel wrap.

3. Top toast, smeared with creamy hummus. 

4. Add freshness to a spiced root vegetable or sweet potato soup.   

Nutritional Info Per 100g:

Energy 271kj / 65kcal, Fat 2.5g Of Which Saturates 1.7g, Carbohydrates 10g, Of Which Sugars 8.5g, Protein 1.3g, Salt 2.4g

Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.