How to create an authentic Thai curry in no time at all

With Blue Dragon’s new Thai curry pastes, it couldn’t be easier to whip up a quick curry packed with exciting flavours

If you love Thai curries but have always found the thought of making one from scratch a bit intimidating, Blue Dragon is here to help. With its new Thai Red Curry and Thai Green Curry Pastes, you can knock up an effortless flavour sensation for dinner – without the need for a long list of ingredients or lots of complicated steps to follow.

That’s because Blue Dragon knows the secret to a great Thai curry is in the paste itself. It’s the freshness and balance of the ingredients that make all the difference, which is why the Asian food expert includes lots of lovely aromatic flavours in its pastes, including kaffir lime leaves, galangal, lemongrass, and red and green chillies.

The fragrant curry pastes are super easy to use. All you need to do is add a little coconut milk, some fresh veg and the meat – or meat substitute of your choice – for a delicious, authentic meal that will have everyone asking for seconds.

Find your Dragon

Need some recipe inspiration to start you on your Thai curry adventure? Here are three simple dishes from Blue Dragon that are guaranteed to tantalise your taste buds…

Blue Dragon Thai Green Chicken Curry

PREP 5 mins | COOK 15 mins | SERVES 2 | EASY

Ingredients:

1 tbsp vegetable oil

2 skinless chicken breasts, cut into bite-sized pieces

½ x 170g jar Blue Dragon Thai Green Curry Paste

1 red pepper, sliced

100g mangetout, halved diagonally

2 garlic cloves, finely chopped

½ x 400ml can Blue Dragon Coconut Milk

pinch of chilli flakes (optional)

300g pre-cooked sticky rice

Method:

1. Heat the vegetable oil in a large frying pan, then add the chicken and a pinch of salt. Cook on all sides until slightly golden.

2. Add the Blue Dragon Thai Green Curry Paste and sliced peppers, then stir-fry for 3 mins. Add the mangetout, garlic and chilli flakes, if using, stir-fry for 1 min, then pour in the Blue Dragon Coconut Milk and leave to simmer for 10 mins until it reduces slightly, and the chicken is cooked through.

3. Meanwhile, heat the cooked rice according to pack instructions. To serve, divide the rice between two bowls, then spoon over the curry.

Blue Dragon Veggie Thai Green Curry

PREP 5 mins | COOK 20 mins | SERVES 2 | EASY

Ingredients:

½ x 170g jar Blue Dragon Thai Green Curry Paste

280g block firm tofu, diced

150g button mushrooms, halved

1 red pepper, sliced

½ x 400ml can Blue Dragon Coconut Milk

300g pre-cooked rice

2 spring onions, finely sliced

pinch of chilli flakes (optional)

1 lime, juiced (optional)

Method:

1. Heat the Blue Dragon Thai Green Curry Paste in a pan or wok over a medium heat until sizzling, then add the tofu and stir-fry until golden, about 5 mins. Add the mushrooms and stir-fry for another 5 mins, until they start to colour, then add the pepper, stir-frying for 1-2 mins. Once the peppers start to soften, add the Blue Dragon Coconut Milk. Simmer for 5 mins or until the sauce thickens.

2. Meanwhile, heat the rice following the pack instructions. Once cooked, divide between two bowls, then spoon over the curry and sprinkle with sliced spring onions, and chilli flakes and a little lime juice, if using. Serve immediately.

Blue Dragon Thai Red Curry Noodles

PREP 5 mins | COOK 10 mins | SERVES 2 | EASY

Ingredients:

100g Blue Dragon Medium Egg Noodle Nests

½ x 170g jar Blue Dragon Thai Red Curry Paste

1 green pepper, chopped into bite-sized pieces

100g baby corn, chopped into bite-sized pieces

½ x 400ml can Blue Dragon Coconut Milk

200g cooked prawns, shelled

small handful coriander, chopped

1 lime, juiced

Method:

1. Cook the noodles according to pack instructions. While the noodles are cooking, heat the Blue Dragon Thai Red Curry Paste in a large frying pan or wok. Once hot, add the pepper and baby corn, then stir-fry for 1 min, until it starts to soften but not colour. Add the Blue Dragon Coconut Milk, then bring to a simmer and cook for 2-3 mins, before adding the prawns. Cook until the prawns are warmed through, and the liquid has reduced to a creamy consistency, about 5 mins.

2. Divide the cooked noodles between two bowls, then pour the curry over the top and sprinkle with coriander and some lime juice.

Explore Blue Dragon’s full range of authentic Asian products and find more recipe inspiration