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Sebby Holmes

@sebbyholmes

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🌟 Chef & Director @farangldn: Award-Winning Thai
📚 Author: "Cook Thai" & "Thai in 7"
🥣 @paystltd : Thai Pastes & Sauces
🔗 Recipes & Features 👇🏻

POSTS STORIES REELS TAGGED

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

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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

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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

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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

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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

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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!

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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 👊🏻

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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

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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 🙏🏻👊🏻

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Think all red curry pastes taste the same? Think again. 🌶️ 🌶️

Thai red curry is all about bold flavour and traditional heat, but finding a paste that actually delivers can be harder than you’d think.

That’s why we make ours the traditional way; straight from the pestle and mortar, packed with aromatic chillies, herbs and spices for the intensity of authentic Thai red curry.

And while we offer it fresh each week, our jarred Thai Red Curry Paste means you can keep that big Thai flavour in the cupboard, ready whenever you need it.

Perfect for quick curries, noodles, soups and marinades when you want restaurant-quality flavour without the fuss.

Visit payst.co.uk or one of our many stockists to buy yours today.

#ThaiFood #RedCurry #CurryPaste #FarangLondon #CookAtHome

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We ate a LOT of good food in Bangkok last September, but @somtumder.bkk definitely deserves a mention. 🇹🇭

It’s small, busy and the kind of place we keep going back to because everything always hits the spot. Plus, it appears to be open pretty much all day… always useful when your Bangkok itinerary revolves around eating. 😂

We went for the fried chicken with spicy tamarind dipping sauce, grilled pork neck, sweetcorn fritters with sweet chilli, and of course the assortment of som tums. All excellent.

But then there was the pork kra pao… Minced pork absolutely loaded with chopped bird’s eye chillies, fish sauce and holy basil, served over jasmine rice and topped with a wok-fried egg.

So so delicious and a dish we’d happily go back for tomorrow… but instead this weekend we’ll be in the kitchen making all your favourites at @farangldn

Add this one to your Bangkok itinerary; it’s a must visit.

📍 @somtumder.bkk

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Elevate your midweek dinner with our range of PAYST stir-fry sauces - each with distinct flavour journeys:

🌶️ Kra Pao: Sweet, salty, sour and peppery, finished with fresh basil and a little chilli heat.

🍄 Mushroom & Garlic: Deeply umami, smoky and savoury, made for crisp green vegetables.

🥜 Pad Thai: Caramelised tamarind, fish sauce and palm sugar for the perfect balance of sweet, salty and sour.

🌱 Vegan Pad Thai: The same vibrant sweet-sour depth, crafted with gluten-free soy, tamarind and palm sugar.

From a quick midweek supper to something worthy of your favourite bowl, all you need is a hot wok, fresh ingredients and PAYST.

For in depth recipes and guides visit our website payst.co.uk

#PAYST #ThaiFood #StirFry #PadThai #MidweekMeals

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