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. A common misconception is that green curry is mild, however traditionally this isn't so. In our green curry paste we use a mixture of the intense green birdseye chilli and long green chillies, this gives the paste it's vibrant green colour and authentic kick.