Thai Green Curry

Short Description

Blue Dragon 3 Step Thai Green Curry 253GCoconut Milk (79%) [Coconut Extract, Water, Stabiliser (E466)], Thai Green Curry Paste (20%) [Coconut Cream, Garlic (2%), Palm Sugar, Shallot (1. 5%), Green Chillies (1. 5%), Lemongrass (1. 5%), Galangal (1%), Yeast Extract Powder, Sweet Basil (0. 5%), Salt, Kaffir Lime Peel, Coriander Seeds, Sugar, White Pepper, Turmeric, Antioxidant (E306)], Seasoning (1%) [Dried Red Chillies, Dried Sweet Basil, Dried Kaffir Lime Leaf (0. 2%)]light, fragrant curry native to Thailand. The secret to great Thai curry 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, include galangal, lemongrass, garlic and shallots Key ingredients in Thai Green curry. Galangal, lemongrass, garlic and shallots are ingredients you'll find in most Thai curry pastes as they form the base flavour. Lemongrass and kaffir lime leaves add to the aroma, while galangal is a root similar to ginger - but much more potent. The unique and rich green colour in a Thai Green curry comes from the green chillies and Thai basil. The sweet Thai basil and Kaffir lime leaves add both flavour and colour to the curry, while the dried red chillies mean you can personalise your heat level. Feeling inspired;. We love to personalise our Thai curries with these handy tips:. Adjust your heat level by choosing how many of our dried chillies to add Add a splash of water, 50ml, 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. 3 step. 1 Gently fry the aromatic paste. 2 Stir in the coconut milk. 3 Add the dry & fresh ingredients. Hot. but add dried chillies for extra spice!. Store in a cool, dry place. Once opened keep refrigerated and consume within 3 days.

Long Description