The best of both worlds in a Thai Curry - prawns AND steak! We add coconut milk to our version of Jungle Curry, using red curry paste as a base for a rich indulgent flavour.
Prep: 10 mins
Cook: 8 mins
Serves: 2
Blue Dragon Coconut Cream adds a delicious flavour and richness to many dishes, both sweet and savoury. Try in place of cream or desiccated coconut. Coconut cream is ideal for Oriental, Indian and Caribbean cooking
Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. 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. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.
A light, fragrant curry native to Thailand. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. The unique and rich red colour in a Thai Red curry comes from the dried red chilies ground in the paste. Just add coconut milk, fresh veg and the meat of your choice.