Blue Dragon Thai Green Curry Paste Pot

Thai Green Curry is a light, spicy and fragrant dish that is 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.

To finish your curry, simply add coconut milk, fresh vegetables and a meat of your choice.

At Blue Dragon we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food.

Thailand

Blue Dragon

AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617
www.bluedragon.co.uk

Heat: Get your pan hot, then add a splash of vegetable oil.
Sizzle: Fry your meat until cooked through, 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.

Serves 2
1 tbsp vegetable oil
Blue Dragon Thai Green Paste Pot
400g chicken breast, sliced
400ml Blue Dragon Coconut Milk
A handful of mangetout or green beans
A handful of mushrooms, sliced
Blue Dragon Fish Sauce and palm or caster sugar to taste

For the perfect Thai Green Curry we use...
Enjoy!!

May Contain Mustard, May Contain Nuts, May Contain Peanuts

Creamed Coconut, Palm Sugar, Garlic (10%), Shallot (8%), Green Chillies (8%), Lemongrass (6%), Galangal (5%), Yeast Extract, Sweet Basil (2%), Salt, Lime Peel, Coriander, White Pepper, Turmeric, Antioxidant (Tocopherol-Rich Extract)

Great Taste 2020, Chilli rating - hot - 3, Suitable for vegetarians and vegans

Sleeve

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

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

Full Product Name:
Thai Green Curry Paste

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

Usage:
2 Servings

1 tbsp vegetable oil
Blue dragon Thai green paste pot
400g Chicken breast, sliced
200ml Blue dragon coconut milk
A handful of mangetout or green beans
A handful of mushrooms, sliced
Blue dragon fish sauce and palm or caster sugar to taste
For the perfect Thai green curry we use...
Enjoy!!

Heat: Get your pan hot, then add a splash of vegetable oil.
Sizzle: Fry your meat until cooked through, 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.

Lid - Do Not Recycle; Pot - Recycle; Sleeve - Recycle