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- Blue Dragon Thai Red Curry Paste Pot
Blue Dragon Thai Red Curry Paste Pot 50g
£1.25
£2.50 per 100g
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Product information
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 grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. We love it served with steamed rice, chopped coriander and Blue Dragon Fish Sauce to taste.
Chilli rating - medium - 2, Suitable for vegetarians and vegans
Country of Origin
Thailand
Storage
Store in a cool, dry place. Once opened keep refrigerated and use within 3 days.
Preparation and Usage
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.
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.
Preparation and Usage
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.
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.
Recipes
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 Red Curry Paste Pot
400g chicken breast, sliced
400ml 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!!
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 Red Curry Paste Pot
400g chicken breast, sliced
400ml 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!!
Package Type
Sleeve
Recycling Information
Lid - Do Not Recycle; Pot - Recycle; Sleeve - Recycle
Other Information
Full Product Name:
Thai Red Curry Paste
Storage:
Store in a cool, dry place. Once opened keep refrigerated and use within 3 days.
Usage:
2 Servings
Thai Red Curry Paste
Storage:
Store in a cool, dry place. Once opened keep refrigerated and use within 3 days.
Usage:
2 Servings
Brand
Blue Dragon
At Blue Dragon we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food.
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Manufacturer
AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.
Leigh,
WN7 5RS,
UK.
Return To Address
AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617
www.bluedragon.co.uk
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617
www.bluedragon.co.uk
| Typical Values | per 100g |
|---|---|
| Energy | 1176kJ/284kcal |
| Fat | 23g |
| of which saturates | 19g |
| Carbohydrate | 11g |
| of which sugars | 8.8g |
| Fibre | 8.3g |
| Protein | 4.2g |
| Salt | 3.8g |
Ingredients
Creamed Coconut, Red Chillies (23%), Lemongrass (16%), Palm Sugar, Garlic (5%), Galangal (5%), Shallot (4%), Salt, Lime Peel, Coriander, Yeast Extract, Colour (Paprika Extract), Antioxidant (Tocopherol-rich Extract)
Dietary Information
May Contain Mustard, May Contain Nuts, May Contain Peanuts
Categories
- Dietary & Lifestyle
- Brands
Ratings and reviews
4.2
3
2
0
1
0
6
Customers rated this product
84%
Customers would recommend this product
Customer reviews (6)
Sort by:
06 November 2023 by MrsW12
disappointing flavour
Very convenient and easy to make but the flavour is very bland and we didnt even use the full recommended amount of coconut milk
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15 May 2018 by Alwayshungry
Loved it
very tasty little pot. creamy with enough flavour and mild enough for my 8yr old to enjoy. Chucked in some red pepper and baby corn too. Will definitely buy again
Was this helpful? (2) (0)
01 October 2016 by Ell
Wonderful
So much flavour in this little pot! Made a wonderful pork and veg curry. Will definitely buy again!
Was this helpful? (3) (0)
02 May 2016 by cp
Tastes great.
Easy to make. only reason I've given it 4 stars instead of 5 is the Thai Green is a bit better.
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10 April 2016 by natasha
good
it is very good. recipe says to use 1 pot for 1 can of coconut milk for 2 people. But I think it is better to use 1,5-2 for 1 can of milk as it was not spicy enough for me . will buy 2 pots next time.
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06 February 2016 by ChorltonDragon
Nice flavour
A decent quality thai curry paste with a nice flavour. I used about half of this with a tin of coconut milk to serve two people. If you like you thai curry to be a bit more "in your face" then you could use the whole pot. Bargain at 50p.
Was this helpful? (3) (0)