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Payst

@paystltd

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At Payst, quality Thai & British produce is our passion
Handmade at our award winning restaurant @farangldn
Available for UK wide delivery & wholesale

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A very special moment for all of us. 🏆 ⭐ @guildoffinefood

We’re incredibly proud to share that our Hung Lay Curry Paste been awarded a Great Taste Golden Fork Award in the Rest of the World category.

When we started Payst, our ambition was simple: to capture the vibrant, complex flavours of Thai street food and bring a little of that magic into your kitchen.

Drawing on years of culinary exploration and the experience of Seb and the team of chefs behind Michelin Bib Gourmand restaurant @farangldn , we’ve poured an enormous amount of care into every recipe.

To see that recognised with a Golden Fork means a huge amount to us personally. A massive congratulations to all of the nominees, and those who took home a little prize of their own. 👏

Thank you for cooking with us, sharing our love of Thai food, and being part of the Payst journey. We're not stopping here!

With love,
Seb, Tony, Vicky & Tom taken in Farang London by @paystltd

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69

a month ago

Not everyone’s got the fridge space for our chilled pastes.......don’t worry, we’ve got you covered! Introducing our ambient curry paste range. The same Payst quality recipe by our @farangldn team, now in a jar that lives happily in the cupboard instead of the fridge. Ideal for quick curries, noodles, soups, bbq and marinades. Big flavour without the extra hassle as always!

Give these babies a whirl over at www.payst.co.uk and let us know what you think!

Payst Team
🌶 taken in Farang London by @paystltd

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24

4 months ago

One seriously good chilli sauce, and two great taste stars to prove it.

Made with zingy long green chillies and sweet, smoky charred green peppers, it delivers a delicious balance of heat, freshness and smokiness, with a little Thai street-food magic in every spoonful.

Small-batch, no preservatives, and big on flavour. Drizzle it over your stir-fries, pair it with grilled meats, dunk your favourite snacks in it, or give your chips a serious upgrade.

And for the morning after your next big one? It might just be the secret ingredient your weekend hangover sandwich has been missing. 👀🔥

Ready to turn up the flavour? Head to payst.co.uk or find us at one of our stockists and taste the two-star goodness for yourself.

#ThaiFood #ChilliSauce #HotSauce #ThaiFlavours #FarangLondon taken in London, United Kingdom by @paystltd

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2 days ago

Big Thai flavour, but now cupboard friendly!

Not everyone has the fridge space for our chilled pastes, and that’s okay... we’ve now got you covered!

Red curry is one of Thailand’s most-loved dishes, but finding a paste that delivers that authentic depth of flavour and traditional heat can be tricky especially when you’re short on time.

Our paste starts with the same Payst quality recipe and bold Thai flavours you love, inspired by the traditional pestle and mortar. Perfect for quick curries, flavour packed noodles, warming soups and tasty marinades; whenever you fancy bringing a little restaurant quality magic into your kitchen, without the extra hassle.

Available as usual at payst.co.uk or our many stockists.

#ThaiFood #RedCurry #CurryPaste #ThaiCooking #Payst taken in Farang London by @paystltd

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4

4 days ago

Fresh, punchy Thai flavours, made easy for you at home.

Made in our little kitchen in Highbury using the same fresh produce we use at @farangldn , Payst brings proper Thai curry to your kitchen without the hours of prep or hard-to-find ingredients.

From curry pastes to stir-fry and dipping sauces, we’re on a mission to make cooking Thai food at home easier & more delicious than even.

Now stocked at Harrods, Selfridges and 200+ shops across the UK.

Find us at www.payst.co.uk or at one of our many stockists.

Payst Team taken in Farang London by @paystltd

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7 days ago

As the seasons change and autumn’s best produce comes into its own, it’s the perfect time to bring warming, comforting flavours into the kitchen.

For National Curry Week, this Thai Massaman curry celebrates seasonal British produce with a Thai twist - roasted pumpkin, sharp Bramley apple, creamy coconut, fragrant spices and sweet raisins, finished with fresh Thai basil and crunchy peanuts.

Ingredients

100g Payst Massaman curry paste
50ml coconut or vegetable oil
2 makrut lime leaves, torn
4 slices pumpkin (100–150g each), skin on and seeds removed
1 Bramley apple, peeled, cored and cut into 8 wedges
1 pinch coarse sea salt
1 tbsp caster sugar
1 tbsp soy sauce
200ml vegetable stock
250ml coconut milk
100g green beans, trimmed and halved
6 new potatoes, quartered
1 tbsp raisins
100g baby corn, chopped
20g fresh Thai basil
Steamed jasmine rice, to serve

Method
1. Preheat the oven to 180°C fan and get your jasmine rice cooking.

2. Toss the pumpkin and apple in half the oil, season with salt and roast for 20–25 minutes until tender. Sprinkle with sugar and roast for another 5 minutes until lightly caramelised.

3. Heat the remaining oil in a wok or pan. Add the Massaman paste and torn makrut lime leaves, frying for 1–2 minutes until fragrant. Stir in the soy sauce, stock and half the coconut milk. Bring to a simmer.

4. Add the green beans, baby corn, potatoes and raisins. Simmer for 7–8 minutes until the vegetables are just cooked.

5. Gently fold in the roasted pumpkin and apple, warming through without breaking them up. Remove from the heat and stir in the Thai basil and remaining coconut milk.

6. Serve over steamed jasmine rice and enjoy!

Chef’s tip: Keep an eye on the apple; add it gently at the end so it holds its shape and gives you little pockets of sweet-sharp flavour throughout the curry.

A warming, seasonal curry that brings autumn’s best produce together with the fragrant, comforting flavours of Thailand

Find out Massaman curry paste at payst.co.uk, available for next day delivery across the UK

#NationalCurryWeek #ThaiFood #MassamanCurry #AutumnCooking #SeasonalProduce taken in London, United Kingdom by @paystltd

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9 days ago

It’s National Curry Week the perfect reason to turn up the heat and celebrate. Here’s a simple, fragrant Thai curry that’s full of flavour; and a great one to try if you’re new to cooking Thai food.

You’ll need:

100g yellow curry paste
10 tiger prawns
25ml coconut or vegetable oil
200ml stock
250ml coconut milk
2 makrut lime leaves
20g Thai basil
100g green beans
100g baby corn
6 new potatoes
½ lime
Jasmine rice, to serve

To make:

1. Fry the curry paste and torn makrut lime leaves in oil for 1–2 minutes until dark and fragrant.

2. Add the stock and half the coconut milk. Bring to a simmer.

3. Add the potatoes, green beans and baby corn. Cook for 7–8 minutes.

4. Add the prawns and simmer for 3–5 minutes until just cooked.

5. Take off the heat and stir through the remaining coconut milk, Thai basil and lime juice.

6. Serve with jasmine rice and finish with crispy shallots, pickled ginger, cucumber and fresh Thai basil.

Chef’s tip: Don’t rush frying the curry paste; letting it darken properly is what gives the curry its depth.

You can also swap the prawns for white fish, chicken or mussels.

#ThaiFood #ThaiCurry #YellowCurry #FarangLondon #nationalcurryweek taken in London, United Kingdom by @paystltd

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11 days ago

New on the autumn menu: Shetland mussels and smoked haddock in a creamy coconut tom yum (tom yum nam khon) 🌊🌶️

We build the broth first. Cherry tomatoes, lemongrass, galangal, coriander root, makrut lime and our nahm prik pao go into chicken stock and simmer until they’ve all got to know each other. Then smoked haddock and the mussels go in, the lid goes on and the heat goes up. A couple of minutes and a gentle shake later, the shells pop open.

We finish it the way you’d want a tom yum to taste: fish sauce, a little palm sugar, tamarind and a squeeze of lime. Then we add a slick of coconut cream to round it all off, with torn Thai basil and calamansi on top. It’s an amazing combination: a smoky, spiced, salty, sweet and sour broth cascading off the mussels, with a hit of citrus and Thai basil to finish.

Why Shetland? These mussels start life as wild larvae floating in the North Atlantic. They settle on ropes hung from longlines and grow on nothing but plankton carried in on the tides. There’s no feed and no chemicals. Each one filters up to 50 litres of seawater a day. Shetland grows about two-thirds of Scotland’s mussels, and they were the first of their kind in Scotland to earn MSC certification, back in 2012. They’re sweet, plump and properly sustainable, and they’re at their best right now, as the water turns cold.

Get a bowl of rice on the side for the broth. Trust us.

Photos from @icvisuals24 👊🏻

📍 72 Highbury Park, N5

🔗 Book via link in bio taken in Farang London by @paystltd

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14 days ago

Fridays at @farangldn look a bit like this... Well in fact most days at the restaurant do too!

We've just launched our new Autumn menu, but for the moment here's a few highlights from the end of our summer servings.

Open as usual for lunch and dinner service, stop by and try out our new specials or the delights on the a la carte, tasting and feasting menu's.

And if you want something to take home then we've got all of our @paystltd in store to make that pilgrimage with you.

See you shortly! taken in Farang London by @paystltd

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15 days ago

New on the autumn menu 🍅🍑

Tomato and plum salad. Autumn tomatoes and plums, dressed in tamarind, lime and fish sauce, then hit with wok-smoked chilli powder and roasted rice for that toasty, smoky crunch. A little palm sugar just to round the edges.

Salty, sour and smoky up front, a kick of heat behind it, and a gentle sweetness to hold it all together. Packed with Thai basil, coriander and mint. On the tasting menus it’s served alongside our spicy aged beef cheek gaeng gatti curry, and the sharp, fresh salad against that rich, fiery curry is a perfect match.

On the à la carte and on our tasting and feasting menus now.

📍 Farang, 72 Highbury Park, N5
Book via the link in bio 🔥

Thanks for the great photos @icvisuals24 👊🏻 taken in Farang London by @paystltd

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17 days ago

This dish goes back to the pop-up days of @farangldn - and it’s still one people talk about.

A chicken, marinated in cooked red curry paste, roasted until charred, and covered in a rich vegetable curry. Whole we’d do it in the restaurant with a whole baby chicken it can be easily adapted with chicken thighs for a winning midweek dinner

The @paystltd Thai red curry paste is the foundation and the rest can come together in just under an hour - for the full breakdown in 6 steps then visit our website.

But if you want to be even more indulgent, give your chicken an overnight marinade. Cook the paste first, combine it with stock and coconut cream, coat the chicken and leave it in the fridge. That’ll really get the flavour deep into the meat.

A proper sharing dish, made to be put in the middle of the table. 🍗🌶️

Happy cooking!

#ThaiFood #RedCurry #CurryPaste #FarangLondon #CookAtHome taken in Farang London by @paystltd

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18 days ago

A dish from our Autumn menu: Red curry pork and prawn toast.

Minced pork belly from @hgwalter , minced again with fresh prawns, then marinated in our red curry paste made from scratch by @paystltd . Lime leaf cut into fine threads, Thai basil, coriander and lime zest.

We pipe it, roll it, fry it hard so it’s crisp and golden outside, juicy and rich inside. Salty, spicy, a little sweet & sour to balance.

Sesame on top, trout roe, chilli, more lime leaf. One bite and it’s gone, then you’re straight back in for another.

Available on al a carte and all tasting menus. Book in and have a try by clicking the bookings link in our bio 👆🏻

Thanks for the awesome photos @icvisuals24 🙏🏻👊🏻 taken in Farang London by @paystltd

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19 days ago