Blue Elephant Thai Yellow Curry Paste

Suitable for freezing. Vegetarian. Microwavable.

• Royal Thai cuisine
• Hand made
• Natural product
• Authentic Thai recipe
• Chilli rating - mild - 1
• Thailand Trusted Quality
• Free from preservatives and colouring
• No MSG
• Suitable for vegetarians
• Halal - The Central Islamic Council of Thailand

Country of origin: Thailand

Reference intake of an average adult (8400 kJ / 2000 kcal)

Serving per pack: about 4.5

Package type: Box

Full Product Name: Thai Yellow Curry Paste

Storage: For Best Before, see end of pack. Store in a cool, dry place. Once opened keep refrigerated and use within 4 weeks.

Usage: 4.5 Servings

Origin: Product of Thailand

Importer: Rodrigo Trading Kanturk, Co. Cork, Ireland.

Ingredients: Lemongrass 16.2%, Thai Garlic 14.9%, Fully Refined Soybean Oil 14.5%, Shallot 11.9%, Tamarind Paste (Tamarind, Water) 8.6%, Coriander 5.3%, Salt 5.1%, Dried Red Chili 4.5%, Curry Powder (Turmeric, Coriander, Fenugreek, Wheat Flour ( Gluten ), Salt, Cumin, Fennel, Mustard , Chili, White Pepper Powder) 4.0%, Galangal 3.9%, Turmeric 3.5%, Ginger 3.0%, Kaffir Lime 1.7%, Spice ( Curry Powder , Coriander Powder, Cumin Powder, Cardamom Powder, Clove Powder, Turmeric Powder, Bay Leaves, Nutmeg Powder, Cinnamon Powder) 1.7%, Cumin Powder 1.2%

Allergen Information: Contains Cereals Containing Gluten, Contains Mustard, May Contain Nuts, May Contain Sesame, Contains Wheat. Not suitable for Nut and Sesame allergy sufferers due to manufacturing methods used.

Dietary Information: Halal; Suitable for Vegetarians

Brand: Blue Elephant

Thai Yellow Curry with Prawns

Recipe (serves 3-4)

Ingredients:

• 70g Yellow curry paste (or 50g for less spiciness)
• 16 headless prawns (also great with chicken)
• 400ml coconut cream
• 1 large potato, 1 onion
• 6-8 Cherry tomatoes
• 6 asparagus spears
• 2 Tbsp. vegetable oil
• 1 Tbsp. Thai premium fish sauce
• 1/2 Tbsp. sugar
• 100ml water

Preparation:

• Dice the onion into large cubes, halve cherry tomatoes, slice the asparagus, dice the potato, peel and devein the prawns if necessary.
• Heat 2 Tbsp. of vegetable oil in a sauce pan.
• Add the Yellow curry paste and stir-fry until aroma develops and lower the heat.
• Add half of the coconut cream, stir and bring to boil.
• Add the remaining coconut cream and 100ml water. Bring to boil.
• Add the prawns and vegetables.
• Season with fish sauce and sugar to taste.
• Simmer until cooked through. Serve hot with Thai jasmine rice.

For a vegetarian Yellow curry, replace the prawns with firm tofu and add more vegetables of your choice (Okra, pumpkin...) and replace fish sauce by light soya sauce.