Scented with aromatic basil and lemongrass, and enriched with coconut cream, this easy-to-prepare dish epitomises the clear yet delicate flavours of Thailand.

No added MSG, Preservatives or Artificial Colours

Recipe Suggestion

Thai Green Curry

Ingredients: 1 packet Thai Green Curry SpicePaste, 1 - 2 tbsp vegetable oil, 350g ( ¾ lb) sirloin or boneless chicken, cut into bite-size pieces, 100g ( 3.5 oz) green peas or aubergines, 50g ( 1.75 oz) Asian Home Gourmet Coconut Cream Powder (mixed with 1½ cups (330ml) water); or 1½ cups (330ml) coconut milk or milk, Sweet basil leaves, green chilly or coriander as garnish (optional)

Method: Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook until oil appears on top.  Add meat, cook for 5-8 minutes or until done.  Add balance of coconut milk and green peas or aubergine. Bring to the boil. Garnish and serve hot with rice.

Ingredients

Chilli pepper, soyabean oil (partially hydrogenated oil), garlic, salt, lemongrass, shallots, flavour: natural shrimp, galangal, basil leaves, white pepper, coriander seed, fish sauce (anchovy extract, salt, sugar), cumin.

50g