Highlights
- Great taste 2017
- 3 Step
- Chilli rating - medium - 2
- 15 Mins
- Just add 2 chicken breasts, baby corn, 1 red pepper
- Suitable for vegetarians and vegans
Description
Individual Sachets of Thai Red Curry Paste, Coconut Milk and SeasoningOur Thai Red Curry is a spicy and sweet dish, which is highly aromatic due to the lemongrass, galangal, sweet basil and kaffir lime leaves it contains.The unique colour of the curry comes from the dried red chillies ground in the paste, but it is less spicy than Thai Green Curry.At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours. Only three quick and easy steps are needed to create this moderately spicy Thai classic.Don't forget your duck breast, onion and red pepper.
Pack size: 253G
Ingredients
Coconut Milk (79%) [Coconut Extract, Water, Stabiliser (E466)], Thai Red Curry Paste (20%) [Coconut Cream, Red Chillies (4.5%), Lemongrass (3%), Palm Sugar, Garlic (1%), Galangal (1%), Shallot (0.9%), Salt, Lime Peel, Coriander Powder, Yeast Extract, Colour (Paprika Extract), Antioxidant (Tocopherol-rich extract)], Seasoning (1%) [Dried Red Chillies (0.7%), Dried Lime Leaves (0.2%), Dried Sweet Basil (0.1%)]
Allergy Information
May contain Peanuts and Nuts
Produce of
Produced in Thailand with local and imported garlic, shallot and coconut
Number of uses
Average serving size: 126g, Average serving per pack: 2
Net Contents
253g ℮
Preparation and Usage
Sizzle - Get your wok smokinghot and add a splash of oil, fry your meat until sealed. Reduce heat to medium, add the paste and stir through coating the meat and gently fry for 1 minuteStir-Pour in the coconut milk and bring to boil, stirring until the paste dissolves. Don't worry if the coconut milk has separated or solidified, this is natural and will return to normal when heated and stirred.Simmer - Add the dry ingredientsand vegetables then simmer for 10 minutes until cooked through. Serve with steamed rice and enjoy!Feeling inspired?We love to personalise our Thai curries with these handy tips:- Adjust your heat level by choosing how many of our dried chillies to add.- Add a splash of water, 50ml, at the end of cooking for a more authentic thai consistency.- Add a teaspoon of palm or caster sugar & a dash of Fish sauce 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.
