Blue Elephant Thai Red Curry Paste

Suitable for freezing. Vegetarian. Microwavable.

• Royal Thai cuisine
• Hand made
• Natural product
• Chilli rating - medium - 2
• Thailand Trusted Quality
• Gluten free
• Free from preservatives and colouring
• No MSG
• Suitable for vegetarians
• Halal - The Central Islamic Council of Thailand

Country of origin: Thailand

Reference intake of an average adult (8400 kJ / 2000 kcal). Serving per pack: about 4.5.

Package type: Box

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.

Ingredients:

• Lemongrass 15.0%
• Dried Red Chili 14.8%
• Thai Garlic 14.6%
• Fully Refined Soybean Oil 14.2%
• Shallot 11.7%
• Tamarind Paste (Tamarind, Water) 8.0%
• Galangal 7.7%
• Salt 5.0%
• Coriander 3.5%
• Kaffir Lime 2.9%
• Sweet Basil Leaves 1.0%
• Cumin Powder 0.8%
• White Pepper Powder 0.8%

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

Dietary Information: Gluten free; Halal; Suitable for Vegetarians.

Recipe: Thai Red Curry with roasted Duck

Ingredients

• 70g Red curry paste (or 50g for less spiciness)
• 300g roasted duck breast (also great with prawns or chicken)
• 400ml coconut cream
• 120g pineapple, 10 seedless grapes
• 3-4 cherry tomatoes
• 2 red serrano chilies
• 1 Tbsp. Thai premium fish sauce
• 2 Tbsp. vegetable oil, 100ml water
• Small handful of sweet basil leaves (optional)
• 1/2 Tbsp. sugar, 4 kaffir lime leaves (optional)
• Canned lychee (optional)

Preparation

• 1. Dice the pineapple into large cubes, halve the cherry tomatoes, slice the serrano chilies and slice the pre-grilled duck breast.
• 2. Heat 2 Tbsp. of vegetable oil in a sauce pan.
• 3. Add the Red 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 sliced duck, fruits and kaffir lime leaves.
• 7. Season with fish sauce and sugar to taste. Note: If you're using canned fruits no need to add sugar in this recipe.
• 8. Simmer until cooked through and garnish the dish with sliced red chilies before serving.

Serve hot with Thai jasmine rice.

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