Payst London — Sebby Holmes

Stories, Thai FoodSeb HolmesFebruary 19, 2025Farang LondonThai Curry Paste, Thai Food UK, Thai Cuisine, Farang London, Sebby Holmes, Curry Paste Recipe, Mortar and Pestle, Thai Cooking, Payst London, Thai Cooking Tips, Restaurant Stories, Chef Stories, London Restaurants, Thai British CuisineComment

Mastering Thai Curry Pastes: A Chef's Guide to Authentic Flavours

The first thing you learn about curry paste is that it takes longer than you think. The second thing is that your arm will hurt. The third is that it's worth it by a distance that makes every other shortcut in cooking feel trivial.

Stories, Thai FoodSeb HolmesFebruary 19, 2025Farang LondonThai Curry Paste, Thai Food UK, Thai Cuisine, Farang London, Sebby Holmes, Curry Paste Recipe, Mortar and Pestle, Thai Cooking, Payst London, Thai Cooking Tips, Restaurant Stories, Chef Stories, London Restaurants, Thai British CuisineComment

Mastering Thai Curry Pastes: A Chef's Guide to Authentic Flavours

Stories, Thai FoodSeb HolmesJanuary 21, 2025Farang LondonThai Green Curry, Thai Cuisine, Farang London, Sebby Holmes, Kaeng Khiao Wan, Green Curry Paste, Thai Food UK, Payst London, Thai Cooking, London Restaurants, Chef Stories, Thai British Cuisine, Coconut Curry, Restaurant RecipesComment

Thai Green Curry: The Real Version

Green curry is the most misunderstood dish in Thai cooking, at least in this country. Most people in Britain have eaten it, or think they have. What they've eaten is a sweet, mild, pale green soup from a takeaway box. It is categorically not the same thing.

Stories, Thai FoodSeb HolmesJanuary 21, 2025Farang LondonThai Green Curry, Thai Cuisine, Farang London, Sebby Holmes, Kaeng Khiao Wan, Green Curry Paste, Thai Food UK, Payst London, Thai Cooking, London Restaurants, Chef Stories, Thai British Cuisine, Coconut Curry, Restaurant RecipesComment

Industry, StoriesSeb HolmesDecember 04, 2022Farang LondonPayst London, Farang London, Sebby Holmes, Thai Curry Paste, Fresh Curry Paste, Thai Food UK, Thai Cuisine, London Restaurants, Restaurant Stories, Food Business, Chef Stories, Small Business UK, Hospitality UK

Farang London Gives Birth to Payst London

The difference between a fresh curry paste and an ambient one is the same as the difference between a fresh tuna steak and a tin. The curry is one of the most widely eaten things in the country. The paste that goes into it has been, for most of that time, represented really badly.