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Thai Taste green curry paste 200g

£1.89 (94.5p per 100g)

Brand Price Match - Checked Tesco.com 27/08/2014

Quantity:

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Product Summary

Made with fresh&all natural ingredients. Suitable for vegetarians&vegans. Gluten free. Green curry paste. Our own very special blend this classic Thai curry paste has a crisp, sharp and aromatic flavour. This Thai favourite is made with green chilli, onion and lemongrass.

Ingredients

Garlic, Green Chilli, Onion, Lemongrass, Salt, Black Galangal, Galangal, Kaffir Lime Peel, Spices

Preparation & Storage

Preparation

  • Recipe: Serves 4. You will need: 400g diced chicken breasts. 60g Thai Taste Green Curry Paste (use more for a hotter curry). 1 tbsp Thai Taste Rice Bran Oil or sunflower oil. 400ml tin Thai Taste Coconut Milk. 1 tsp Thai Taste Palm Sugar. 1 tsp Thai Taste Fish Sauce. 6-8 halved baby sweetcorn. 1 jar Thai Taste Pea Aubergines. Tips: Use chicken thighs or legs for an even better flavour. Substitute chicken with chopped vegetables or prawns. 1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk. 2. Add Thai Taste green curry paste and mix with until the aromas are released (3 mins). 3. Add the diced chicken, stirring to coat the meat with the paste (about 3 mins). 4. Stir in the fish sauce, palm sugar, the rest of the coconut milk and simmer until the meat is cooked (about 5 mins). The sauce should not be too thick. 5. Add the pea aubergines and baby sweetcorn and continue to simmer for a further 2 mins. You can add chopped coriander and sliced green chillies to finish off the dish. Serve with Thai Taste Sticky Rice.

Storage

Store in a cool dry place. Once opened, keep refrigerated and use within 1 month or keep frozen for up to 6 months.

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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