Blue Elephant Thaise groene curry pasta
2.99

Blue Elephant Thaise groene curry pasta

70 g

De pure curryvarianten van Blue Elephant worden wereldwijd geroemd omdat ze zijn gemaakt van uitstekende specerijen en verse kruiden.

  • Zelf toevoegen: 165 ml Blue Elephant Coconut Cream, 200 gr kipfilet,
  • Zelf toevoegen: 50 gr groene asperges, 50 gr babymaiskolfjes
  • Ongeveer 15 minuten

Andere kochten ook

Blue Elephant Thaise gele curry pasta € 2,99 70 g
Blue Elephant Thaise rode curry pasta € 2,99 70 g
Blue Elephant Pad krapow € 2,99 70 g
Blue Elephant Thaise groene curry pasta € 2,99 70 g

Inhoud en Gewicht

  • 70 g

Contactgegevens

E-mail
info@blueelephantholland.nl

Telefoon
+66 2 996 9401

Unidex B.V.
Antwoordnummer 920, NL-2180 VG Hillegom, the Netherlands

Extra informatie

Serveer deze curry met rijst

Land van oorsprong

Thailand

Gebruik

Meerdere bereidingsinstructies, zie etiket:
RECIPE (Serves 3-4 / Prep. time 10 min.) Ingredients • 70g Green curry paste (or 50g for less spiciness) • 350g chicken breast (also great with beef or any protein of your choice) • 3-4 Thai baby aubergines (or ½ purple eggplant) • 400ml coconut cream • 2 Tbsp. vegetable oil • 1 Tbsp. Thai premium fish sauce • ½ Tbsp. sugar • 1-2 red chilies, sliced • Optional herbs*: 1 handful of Thai sweet basil leaves and 2 kaffir lime leaves Preparation 1. Quarter the aubergines and soak them in lemon water to stop them from turning brown. 2. Heat 2 Tbsp. of oil in a saucepan and stir-fry Green curry paste until aroma develops and lower the heat. 3. Add half of coconut cream, stir and bring to a boil. 4. Add the remaining coconut cream and 100ml of water. 5. Add the chicken and vegetables in the boiling sauce. 6. Season to taste with fish sauce and sugar. 7. Simmer until cooked through and add the optional herbs* if available. 8. Turn off the heat and garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

Bereiding

RECIPE (Serves 3-4 / Prep. time 10 min.)
Ingredients
• 70g Green curry paste (or 50g for less spiciness)
• 350g chicken breast (also great with beef or
any protein of your choice)
• 3-4 Thai baby aubergines (or ½ purple eggplant)
• 400ml coconut cream
• 2 Tbsp. vegetable oil
• 1 Tbsp. Thai premium fish sauce
• ½ Tbsp. sugar
• 1-2 red chilies, sliced
• Optional herbs*: 1 handful of Thai sweet basil leaves
and 2 kaffir lime leaves

Preparation
1. Quarter the aubergines and soak them in lemon water
to stop them from turning brown.
2. Heat 2 Tbsp. of oil in a saucepan and stir-fry Green
curry paste until aroma develops and lower the heat.
3. Add half of coconut cream, stir and bring to a boil.
4. Add the remaining coconut cream and 100ml of water.
5. Add the chicken and vegetables in the boiling sauce.
6. Season to taste with fish sauce and sugar.
7. Simmer until cooked through and add the optional herbs*
if available.
8. Turn off the heat and garnish the dish with sweet basil
leaves before serving.
Serve hot with Thai Jasmine rice.

Bewaaradvies

Koel en droog bewaren. Na openen 4 weken houdbaar in de koelkast.

Allergieën

Bevat
Schaaldieren, Soja,

Kan bevatten
Pinda's, Pinda's (aardnoten), Sesamzaad, Soja,

Voedingswaarden

Soortper 100 Gram
Energie488 kJ (117 kcal)
Vet5.3 Gram
waarvan verzadigd0.9 Gram
Koolhydraten10 Gram
waarvan suikers5.7 Gram
Voedingsvezel7.1 Gram
Eiwitten3.5 Gram
Zout5.2 Gram
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