Green thai curry
Step by step:
1. Brown 500 G beef with a little sunflower oil over medium heat.
2. Add 1-3 tbsp green curry paste and deglaze with 400 ML Le Dragon organic coconut milk.
3. Add 400 g diced Thai aubergines, 300 g Thai aubergine pearls, a handful of mini corn cobs and 140 g Le Dragon bamboo shoots.
Le Dragon's secret tip:
Add tablespoons of sugar, 2 tablespoons of fish sauce and 4-5 leaves of sweet basil; this will add a fabulous flavour to the dish in no time!
Simmer the Thai curry over a low heat until the desired consistency.
Tastes best with Le Dragon's jasmine rice.
Le Dragon wishes you bon appétit!
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