Green curry paste 700g
Tray - 700 g38.49€/Units
Blend of spices and aromatics to season your dishes, Thai-style, with main notes of lemongrass, ginger, and green pepper. Paste designed to season Thai dishes (wok, coconut chicken green curry ...)
French SME manufacturing (in Provence) and 100% Natural Recipe (without additives, preservatives, colorants, natural and artificial flavors, texture agents, flavor enhancers, hydrogenated fats, and palm oil).
Green pepper 20% (including hand-stemmed fresh pepper), sunflower oil, lemongrass (14%), garlic, onion, salt, ginger, coriander, lemon juice, kaffir lime, cumin, alcohol vinegar, spices (0.7%)
PréparationFlavor behavior when cold: Roundness of the aromatic bouquet with the main note of lemongrass freshly enhanced by kaffir lime which gives 'pep'. The pepper comes in at the end with a pleasant persistent note.
Flavor behavior when hot: The note of cooked garlic gives depth. Ideal dilution at 7%.
Ideal dilution: from 3% to 7% both hot and cold. For a fragrant, slightly spicy but delicate note, start at 5%. At 7%, the pepper note is more present and brings a fresh and lively tone to the aromatic bouquet.
Culinary aid to brush on before cooking your meats, poultry, fish, or as a base for your marinades.
Oven or barbecue: before cooking, brush your meats, poultry, or fish.
ConservationBefore opening: Store in a cool, dry place, at a temperature below 25°C and away from light.
After opening: Keeps for 6 months in the refrigerator.
EmballagePP
Dimensions187 x 137 x 50
AllergènesNo allergens in this product.
Conseils d'utilisationGreen chicken curry (8 servings): 1 kg of chicken cut into large cubes, 2 tbsp of peanut oil, 800 ml of coconut milk, 2 tbsp of nuoc mam, 1 tbsp of sugar, 1 eggplant and 1 zucchini washed and cut into cubes, the juice of 1 lime, 1/2 bunch of coriander, 1/2 bunch of chives. In a large pot, brown the meat in oil with 1/2 jar (or 3 heaping tsp) of Green Curry Paste. When browned (about 15 minutes), add the coconut milk, nuoc mam, sugar, and eggplant. Cover, cook for 10 minutes over low heat. Add the zucchini, coriander and let cook over low heat until the zucchini is tender (about 10 minutes). Add the lime juice, taste, adjust with a touch of green curry paste according to your taste and serve garnished with chives, accompanied by rice.
For 100g
Energy256,0 kcal / 1060,0 kJ
Proteins3,3 g
Carbohydrates12,6 g
Contained sugars6,0 g
Fats20,3 g
Contained saturated fats2,1 g
Salt6,7 g