Sainsbury's Galangal Paste - 90g Vegan Thai Curry Paste

Galangal in oil & vinegar

For use in: Thai curries & soups 

Suitable for Vegans 

Galangal (50%), Water, Rapeseed Oil (10%), Spirit Vinegar (8%), Sugar, Salt (Sodium Ferrocyanide), Cornflour.

Cambodian Fish Curry - Serves 4

1 tbsp vegetable oil, 2 tbsp brown sugar or palm sugar,2 tbsp fish sauce, 4 small star anise, 2 lime leaves (Makrut) - shredded, 400ml coconut milk, 450g white fish of your choice, 2 tbsp lime juice, a handful of fresh coriander leaves, rice to serve. For the curry paste: 4 chunky lemongrass stalks or 25g lemongrass paste, 20g garlic, 2 shallots - roughly chopped, 1 tsp turmeric, 1 tsp dried crushed chillies, 25g galangal paste, 2 lime leaves (Makrut), 50g unsalted peanuts.

1. For the curry paste, place all the curry paste ingredients in a small food processor with 6 tbsp of the coconut milk and blend to form a smooth paste. 2. Heat the oil in a saucepan and add the curry paste, stir fry for 2 minutes until you can smell the aromatics. 3. Add the sugar, fish sauce, star anise, lime leaf and the remaining coconut milk. 4. Add the fish and bring to a simmer for 8 minutes until fish is cooked through. 5. Squeeze in 2 tbsp of lime juice and sprinkle with chopped coriander leaves, serve with steamed rice. Check food is piping hot. All cooking appliances vary. This is a guide only.

Warnings:

Not applicable

No

Packed in United Kingdom

90g

For best before: See lid Store in a cool, dry place, away from direct sunlight and strong odours. Once opened, keep refrigerated and consume within 4 weeks.

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