Blue Dragon Thai Red Paste Pot For Two 50G

Blue Dragon Thai Red Paste Pot For Two 50G




Thai Red Curry Paste
A light, fragrant curry 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 grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. We love it served with steamed rice, chopped coriander and Blue Dragon Fish Sauce to taste.
At Blue Dragon we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food.
Chilli rating - medium - 2Suitable for vegetarians and vegans
Pack size: 50G


Creamed Coconut, Red Chillies (23%), Lemongrass (16%), Palm Sugar, Garlic (5%), Galangal (5%), Shallot (4%), Salt, Lime Peel, Coriander, Yeast Extract, Colour (Paprika Extract), 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

Serves 21 Tbsp vegetable oilBlue Dragon Thai Red CurryPaste Pot400g chicken breast, sliced200ml Blue Dragon Coconut Milk1 Red pepper & a handful of baby corn, slicedBlue Dragon Fish Sauce and palm or caster sugar to tasteFor the perfect Thai red curry we use...Enjoy!!Heat: Get your pan hot, then add a splash of vegetable oil.Sizzle: Fry your meat until sealed, 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.

View all Curry Pastes

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