Highlights
- Great Taste 2020
- Chilli rating - hot - 3
- Suitable for vegetarians and vegans
Description
Thai Green Curry PasteThai Green Curry is a light, spicy and fragrant dish that is native to Thailand.The secret to great Thai curries is the freshness and balance of Thai ingredients that are ground into paste. At Blue Dragon, we create our Paste Pots in Thailand to capture the best ingredients.To finish your curry, simply add coconut milk, fresh vegetables and a meat of your choice.
At Blue Dragon we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food.
Pack size: 50G
Ingredients
Creamed Coconut, Palm Sugar, Garlic (10%), Shallot (8%), Green Chillies (8%), Lemongrass (6%), Galangal (5%), Yeast Extract, Sweet Basil (2%), Salt, Lime Peel, Coriander, White Pepper, Turmeric, Antioxidant (Tocopherol-Rich Extract)
Allergy Information
May contain Mustard, Peanuts and Nuts.
Produce of
Produced in Thailand with local and imported garlic and shallot
Number of uses
2 Servings
Net Contents
50g ℮
Preparation and Usage
1 tbsp vegetable oilBlue dragon Thai green paste pot400g Chicken breast, sliced200ml Blue dragon coconut milkA handful of mangetout or green beansA handful of mushrooms, slicedBlue dragon fish sauce and palm or caster sugar to tasteFor the perfect Thai green curry we use...Enjoy!!Heat: Get your pan hot, then add a splash of vegetable oil.Sizzle: Fry your meat until cooked through, reduce heat to medium, add your paste and gently cook for a minute to release the flavours & aromas.Stir: Add the coconut milk and bring up to the boil. Add the vegetables, then simmer for about 10 minutes until all infused with the flavours and cooked through.Enjoy: Serve with steamed rice.Feeling inspired?We love to personalise our Thai curries with these handy tips:- Add 50ml water at the end of cooking for a more authentic Thai consistency.- Add a teaspoon of palm or caster sugar to finish with a balanced flavour.- Add finely chopped red chillies or fresh coriander to dress the curry before serving.- Cook for longer to separate the oils for an authentic look.
