Blue Dragon Paste Thai Green Curry Paste 170G
Descriptions
Features
- Chilli rating - medium - 2
- No artificial colours, flavours or preservatives
- Suitable for vegans
Ingredient/Nutrition
Ingredients
- Water
- Minced Lemongrass (11%)
- Garlic Purée (11%)
- Sugar
- Rapeseed Oil
- Onion Purée
- Minced Galangal
- Modified Maize Starch
- Green Bird's Eye Chillies (3%)
- Thai Basil (2.5%)
- Soybean Paste (Water, Soya Beans, Rice, Salt)
- Coriander Leaf
- Salt
- Lime Leaves (1.5%)
- Spices (Coriander, Black Pepper, Cumin, Turmeric)
- Yeast Extract
- Acidity Regulator (Citric Acid)
- Colour (Chlorophylls)
Nutrition
| Per 100g | |
|---|---|
| Energy | 818kJ/196kcal |
| Fat | 12g |
| of which saturates | 0.8g |
| Carbohydrate | 19g |
| of which sugars | 13g |
| Protein | 2.5g |
| Salt | 2.2g |
Usage
Preparation And Usage
For a tasty Thai Green Curry for two:
Sizzle: Heat 1 tbsp of oil in a pan and add 400g thinly sliced chicken breast and fry until sealed. Reduce the heat to medium and add 1/2 jar of paste and cook for 1 minute.
Stir: Stir in 1/2 can (200ml) of Blue Dragon Coconut Milk and bring to the boil. Add a handful of mangetout and baby corn.
Enjoy: Simmer until chicken is cooked through and serve with steamed rice.
Feeling inspired?
Add a dash of Blue Dragon Fish Sauce after the coconut milk for a richer flavour.
Sizzle: Heat 1 tbsp of oil in a pan and add 400g thinly sliced chicken breast and fry until sealed. Reduce the heat to medium and add 1/2 jar of paste and cook for 1 minute.
Stir: Stir in 1/2 can (200ml) of Blue Dragon Coconut Milk and bring to the boil. Add a handful of mangetout and baby corn.
Enjoy: Simmer until chicken is cooked through and serve with steamed rice.
Feeling inspired?
Add a dash of Blue Dragon Fish Sauce after the coconut milk for a richer flavour.
