Blue Dragon Thai Red Curry Paste Pot 50g

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 create our Paste Pots in Thailand to capture the best ingredients.

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.

AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.

Serves 2
1 Tbsp vegetable oil
Blue Dragon Thai Red Curry
Paste Pot
400g chicken breast, sliced
200ml Blue Dragon Coconut Milk
1 Red pepper & a handful of baby corn, sliced
Blue Dragon Fish Sauce and palm or caster sugar to taste
For 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.

Store in a cool, dry place. Once opened keep refrigerated and use within 3 days.