only reason I've given it 4 stars instead of 5 is the Thai Green is a bit better. shopping experience on the website. The larger more dense vegetables will need longer to cook so add them earlier on in the cooking. 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. This creamy liquid is known in South East Asia as Coconut Milk. ½ cup of each mushrooms and eggplant (or any vegetable – sliced) Stir to combine, then keep the sauce uncovered and simmering while you cook the salmon. Heat: Get your pan hot, then add a splash of vegetable oil. recipe says to use 1 pot for 1 can of coconut milk for 2 people. We like to use red pepper and babycorn. 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. If you 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. At Blue Dragon, we are inspired by the vibrancy of modern Asia, sharing new tastes and recipes to fuel your passion for food. very tasty little pot. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups. it is very good. Find us on Facebook, Twitter and Instagram, Coconut Cream, Lemongrass (16%), Dried Red Chillies (11%), Garlic (7%), Salt, Galangal (5%), Palm Sugar, Shallot (3%), Kaffir Lime Peal, Coriander Seeds (1.5%), Yeast Extract Powder, Sugar, Colour (Paprika Extract), Antioxidant (E306), May Contain Nuts, May Contain Peanuts, May Contain Sesame, Blue Dragon Oyster & Spring Onion Stir Fry Sauce, Blue Dragon Aromatic Katsu Stir Fry Sauce, Blue Dragon Spicy Firecracker Stir Fry Sauce, We use cookies to make this site work, tailor your experience and improve your journey. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. Finish with sprinkles of fresh chilli and basil, and an extra drizzle of Coconut Milk. Add 400g thinly sliced chicken breast and fry until sealed. 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. I used about half of this with a tin of coconut milk to serve two people. Fry and reduce until the oil starts to separate from the paste and coconut mixture. Where this description contains a link to another party's website for Will definitely buy again. Our team is always looking to re-create the fragrant dishes of China, Japan, Vietnam and Thailand, so you can enjoy them at home. If the coconut milk has separated into a thick cream and coconut water, this is ideal for an authentically cooked curry. 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. At this moment, add the remaining watery part of the coconut milk and bring the curry to the boil. Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. You should note that products and their ingredients are subject to change. Easy to make. A light, fragrant curry native to Thailand. 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. creamy with enough flavour and mild enough for my 8yr old to enjoy. Water, Canola oil, Lemongrass, Garlic puree, Fish sauce (anchovy extract, salt, sugar, water), Red chilli paste (red chilli peppers, salt, acetic acid), Onion, Modified corn starch, Concentrated tomato paste, Sugar, Galangal, Kaffir lime leaves, Chilli flakes, Salt, Spices, Thai basil, Cilantro, Citric acid, Paprika extract (colour). Find out more. Add the chicken, shallots, shredded kaffir lime leaves and both types of eggplant and simmer for 3-4 minutes or until the chicken is tender and the eggplants are cooked.
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