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. Red is one of the most popular curries to come out of Thailand, however it's very hard to find a paste that tastes as it should. Our red curry paste comes straight from the pestle and mortar full of the traditional intensity of heat and flavour that is so easily lost unless freshly produced this way.