When the oil shimmers and you can see a faint swirl of smoke, sprinkle a pinch of salt and pepper onto the skin side of each salmon fillet. Morrisons Ltd. A light, fragrant curry native to Thailand. All rights reserved. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute A green curry should be slightly more salty than sweet. Made a wonderful pork and veg curry. Heat the Curry Paste and oil in a small saucepan until fragrant and sizzling, then add the 150ml of Coconut Milk, Fish Sauce, sugar, and lime juice. ½ cup of each mushrooms and eggplant (or any vegetable – sliced) In a pestle and mortar (or food processor), mash together the basil, chilli, ginger and oil, reserving a little of the basil and chilli for sprinkling at the end. Add 400g thinly sliced chicken breast and fry until sealed. The unique and rich red colour in a Thai Red curry comes from the dried red chilies ground in the paste. We regularly develop our site to make it simpler and better. will buy 2 pots next time. Bursting with flavour and colour, juicy strips of salmon are drenched in a thick aromatic red curry sauce and served with a punchy Thai basil and chilli garnish. It may not be reproduced So much flavour in this little pot! Heat the ½ tbsp oil in a frying pan over a high heat. Just add coconut milk, fresh veg and the meat of your choice. very tasty little pot. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. Serve the crispy-skinned salmon with rice, a generous drizzle of red curry sauce, and spoonfuls of the garnish mixture. Stir: Stir in 400ml Blue Dragon Coconut Milk & your choice of veg. https://www.bluedragon.co.uk/recipes/prawn-thai-green-curry shopping experience on the website. Heat the oil in a saucepan and add the Blue Dragon Thai Green Curry Paste and spices and stir fry for about 30 seconds - 1 minute until it releases an aroma. Turn the heat down to medium-low, then add the fillets to the pan skin side down. This creamy liquid is known in South East Asia as Coconut Milk. 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 ... it is very good. Finish with sprinkles of fresh chilli and basil, and an extra drizzle of Coconut Milk. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. If the coconut milk has separated into a thick cream and coconut water, this is ideal for an authentically cooked curry. © 2020 All rights reserved. 260g). At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. Ingredients. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. Heat the oil in a saucepan and add the Blue Dragon Thai Green Curry Paste and spices and stir fry for about 30 seconds - 1 minute until it releases an aroma. 2x skin-on, boneless salmon fillets (approx. Will definitely buy again! Chucked in some red pepper and baby corn too. It balances with the key flavours of hot, sweet and sour It is matured for 12 months to allow a full rich and salty flavour to develop. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups. An authentic recipe, using traditional Thai ingredients for a food experience straight out of a Bangkok street market. Take the thicker creamy section and add to the paste. If you can't find Thai eggplant, use mange tout, baby sweetcorn and frozen peas instead - add to the curry at the same time as the raw chicken. is therefore unable to accept liability for any incorrect information. For an authentic Thai red curry for two: Sizzle: Heat 1 tbsp oil in a pan and fry 1/4 jar paste for 2 minutes. Just add coconut milk, fresh veg and the meat of your choice. recipe says to use 1 pot for 1 can of coconut milk for 2 people. Bargain at 50p. Where this description contains a link to another party's website for Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. At this moment, add the remaining watery part of the coconut milk and bring the curry to the boil. The larger more dense vegetables will need longer to cook so add them earlier on in the cooking. By now the sauce should be thick and glossy. We love it served with steamed rice, chopped coriander and Blue Dragon Fish Sauce to taste. It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices. If using fish in your Thai curry, it is better to poach it rather than boil (as this can break up the fish's delicate flesh). 4 chicken breasts (free-range if possible), cut into thin slices (5mm wide). 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. Chilli rating - medium - 2, Suitable for vegetarians and vegans. Discover New Recipes Stir up your senses with these delicious recipes brought to you by our Blue Dragon master chef! Easy to make. recipe says to use 1 pot for 1 can of coconut milk for 2 people. Remove spices from the saucepan and pound in a mortar until finely powdered. A decent quality thai curry paste with a nice flavour. Allow it to simmer for about 1 minute. 2 red onions, cut into thin wedges; 2 red peppers, cut into strips; 1/4 jar Blue Dragon Thai Red Curry Paste; 1 can Blue Dragon Coconut Milk; 1 tbsp sugar; 1 tbsp Blue Dragon Fish Sauce; 4 portions egg noodles; 250g shrimp, peeled, deveined and cooked; 1 squeeze of lemon Blue Dragon, Chinese recipes, Thai; Mains, Thai Chicken and Eggplant Green Curry. Heat the Curry Paste … At Blue Dragon, we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food. Will definitely buy again. By adding the meat raw, it enables all the flavours of the paste to infuse the meat and creates a more tender curry. A light, fragrant curry native to Thailand. You should note that products and their ingredients are subject to change. Stir to combine, then keep the sauce uncovered and simmering while you cook the salmon. Please enable JavaScript in your browser to make sure you can always use our site. it is very good. Remove spices from the saucepan and pound in a mortar until finely powdered.