Blue Elephant Thai Green Curry Paste

Royal Thai cuisine, Hand made, Natural product, Chilli rating - hot - 3, Thailand Trusted Quality, Gluten free, Free from preservatives and colouring, No MSG, Suitable for vegetarians, Halal - The Central Islamic Council of Thailand

Find out more www.blueelephantuk.co.uk

Thailand

Box

Full Product Name:
Thai Green 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:
Blue Elephant Thailand Ltd

Thai Garlic 17.9%, Lemongrass 14.9%, Chili 12.7%, Shallot 11.7%, Galangal 8.5%, Tamarind Paste (Tamarind, Water) 6.7%, Coriander 5.6%, Salt 4.9%, Fully Refined Soybean Oil 3.4%, Sweet Basil Oil (Fully Refined Soybean Oil, Sweet Basil Leaves) 3.4%, Kaffir Lime 2.8%, Sweet Basil Leaves 2.8%, Cumin Powder 2.1%, Finger Roots 1.5%, Turmeric 0.7%, Nutmeg Powder 0.2%, White Pepper Powder 0.2%

May Contain Nuts, May Contain Sesame
Not suitable for Nut and Sesame allergy sufferers due to manufacturing methods used.

Gluten free; Halal; Suitable for Vegetarians

Blue Elephant

Blue Elephant Thailand Ltd,
75/109 Moo 11,
Phahonyothin Rd.,
Klong 1,
Klong Luang,
Pathumthani 12120,
Thailand.

Blue Elephant Thailand Ltd
Yellow Storage
Winterhill House Snowdon Dr,
Milton Keynes MK6 1AP


www.blueelephantthailand.co.uk
info@blueelephantthailand.co.uk

Thai Green Curry with Chicken
Recipe (serves 3-4)
Ingredients
70g Green curry paste (or 50g for less spiciness)
350g chicken breast, sliced (also great with beef or any protein of your choice)
3-4 Thai small aubergines (or 1/2 purple eggplant)
400ml coconut cream
2 Tbsp. vegetable oil
1 Tbsp. Thai premium fish sauce
1/2 Tbsp. sugar
1-2 red chilies, sliced
Optional herbs: Small handful of sweet basil leaves and 3 kaffir lime leaves

Preparation
1. Quarter the aubergines and soak them in lemon water to stop them turning brown.
2. Heat 2 Tbsp. of oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.
3. Add half of the coconut cream, stir and bring to a boil.
4. Add the remaining coconut cream and 100ml of water. Bring to a boil.
5. Add the chicken, vegetables and optional herbs if available.
6. Season to taste with fish sauce and sugar.
7. Simmer until cooked through and garnish the dish with sliced red chilies before serving.
Serve hot with Thai Jasmine rice.

For a vegetarian Green curry, replace the chicken breast with firm tofu or mixed vegetables and replace fish sauce by light and soya sauce.