Thai Green Curry Paste in Pouch

This highly versatile, aromatic paste adds depth-of-flavour to any dish, is wonderful for marinating, or can be mixed with coconut milk for the perfect fresh, tangy and aromatic Thai green curry - a superb classic Thai favourite!Ideal with any type of meat, fish or vegetable, this authentic paste is made in Thailand with fresh ingredients, including green chilli, lemongrass, black galangal and kaffir lime peel.Not suitable for microwave cooking.

Recipe: Serves 4You will need:400g diced chicken breasts60g Thai Taste Green Curry Paste (use more for a hotter curry)1 tbsp Thai Taste Rice Bran Oil or sunflower oil400ml tin Thai Taste Coconut Milk1 tsp Thai Taste Palm Sugar1 tsp Thai Taste Fish Sauce6-8 halved baby sweetcorn1 jar Thai Taste Pea AuberginesTips: Use chicken thighs or legs for an even better flavour. Substitute chicken with chopped vegetables or prawns.1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk.2. Add Thai Taste green curry paste and mix with until the aromas are released (3 mins).3. Add the diced chicken, stirring to coat the meat with the paste (about 3 mins).4. Stir in the fish sauce, palm sugar, the rest of the coconut milk and simmer until the meat is cooked (about 5 mins). The sauce should not be too thick.5. Add the pea aubergines and baby sweetcorn and continue to simmer for a further 2 mins.You can add chopped coriander and sliced green chillies to finish off the dish. Serve with Thai Taste Sticky Rice.Manufactured in a facility that also processes peanuts, nuts and sesame seeds

Recipe SuggestionChicken Thai Green CurryServes 4You will need:1 tbsp oil400g chicken breasts or tofu, dicedAnd/or chopped seasonal vegetables (we like baby sweetcorn, mangetout, red pepper and mushrooms)60g green curry paste.400ml tin Thai Taste Coconut Milk.1tsp Thai Taste Fish Sauce1tsp Thai Taste Palm sugar, or brown sugar1 jar Thai Taste Pea Aubergines1. Heat 1tbsp of oil in a deep frying pan and add 1tbsp of coconut milk.2. Add green curry paste and mix until the aromas are released (3 mins).3. Add the chicken/tofu, stirring to coat the meat with the paste (about 3 mins).4. Stir in the rest of the coconut milk, with optional vegetables, fish sauce and palm sugar and simmer until ingredients are cooked (about 5 mins). The sauce should not be too thick.5. Add the pea aubergines and continue to simmer for a further 2 mins.Serving TipsServe with Sticky Rice or Rice Noodles.Garnish with fresh coriander and a squeeze of lime.

Re-Closable Packaging

Full Product Name:Green Curry PasteStorage:Store in a cool dry place. Once opened, keep refrigerated and use within 3 months.Not suitable for freezing.Usage:10-12 ServingsOrigin:Specially manufactured in Thailand