Blue Elephant Thai Yellow Curry Paste

Royal Thai cuisine, Hand made, Natural product, Authentic Thai recipe, Chilli rating - mild - 1, Thailand Trusted Quality, 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 Yellow 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:
Rodrigo Trading Kanturk,
Co. Cork,
Ireland.

Lemongrass 16.2%, Thai Garlic 14.9%, Fully Refined Soybean Oil 14.5%, Shallot 11.9%, Tamarind Paste (Tamarind, Water) 8.6%, Coriander 5.3%, Salt 5.1%, Dried Red Chili 4.5%, Curry Powder (Turmeric, Coriander, Fenugreek, Wheat Flour (Gluten), Salt, Cumin, Fennel, Mustard, Chili, White Pepper Powder) 4.0%, Galangal 3.9%, Turmeric 3.5%, Ginger 3.0%, Kaffir Lime 1.7%, Spice (Curry Powder, Coriander Powder, Cumin Powder, Cardamom Powder, Clove Powder, Turmeric Powder, Bay Leaves, Nutmeg Powder, Cinnamon Powder) 1.7%, Cumin Powder 1.2%

Contains Cereals Containing Gluten, Contains Mustard, May Contain Nuts, May Contain Sesame, Contains Wheat
Not suitable for Nut and Sesame allergy sufferers due to manufacturing methods used.

Halal; Suitable for Vegetarians

Blue Elephant

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



Importer -
Blue Elephant Thailand Ltd
124 City Road
London EC1V2NX

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


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

Thai Yellow Curry with Prawns
Recipe (serves 3-4)
Ingredients
70g Yellow curry paste (or 50g for less spiciness)
16 headless prawns (also great with chicken)
400ml coconut cream
1 large potato, 1 onion
6-8 Cherry tomatoes
6 asparagus spears
2 Tbsp. vegetable oil
1 Tbsp. Thai premium fish sauce
1/2 Tbsp. sugar
100ml water

Preparation
1. Dice the onion into large cubes, halve cherry tomatoes, slice the asparagus, dice the potato, peel and devein the prawns if necessary.
2. Heat 2 Tbsp. of vegetable oil in a sauce pan.
3. Add the Yellow curry paste and stir-fry until aroma develops and lower the heat.
4. Add half of the coconut cream, stir and bring to boil.
5. Add the remaining coconut cream and 100ml water. Bring to boil.
6. Add the prawns and vegetables.
7. Season with fish sauce and sugar to taste.
8. Simmer until cooked through.
Serve hot with Thai jasmine rice.

For a vegetarian Yellow curry, replace the prawns with firm tofu and add more vegetables of your choice (Okra, pumpkin...) and replace fish sauce by light soya sauce.