Description
Kit Contents:
Carrots – 500 gms
Round Brinjal – 500 gms
Basil – 100 gms
Cremini Mushroom – 250 gms
Button Mushroom – 200 gms
Shiitake Mushroom – 200 gms
Asparagus – 250 gms
Zucchini – 500 gms
Jalapeños – 200 gms
Protein As Per Choice:
Organic tofu – 200 gms
Chicken Thigh – 500 gms
Basa Fish – 1 kg
Jumbo Prawns – 1kg
Vegan | Authentic Thai Flavors | Gluten Free | GMO Free | No MSG | No Coloring
Serves: 4 – 5
Red Thai Curry
A play of herbs, fresh produce and chilies Beauty Eat’s Red Curry Paste is vibrant in its color, aroma and texture. Plays with the savory taste buds, this one is warm, but not biting with a hint of freshness.
Ingredients Of Paste: Lemon Grass, Galangal, Onion, Garlic, Kaffir Lime Leaves, Red Chili, Spices
Preparation Instructions:
1. Sear the vegetables & protein of choice in a skillet and set aside.
2. Sauté the curry paste with two cloves of garlic (optional) in 1 tbsp oil until fragrant. Add 200 ml of coconut milk and the seared vegetables & protein into the curry paste mix and cook till dense.
3. Season with 1tsp sugar, 1-2 tsp salt & 1-2 tbsp soy sauce.
4. Add 800ml of coconut milk, dilute with water if needed.
5. Tear 3-5 fresh kaffir lime leaves and handful basil into the curry.
6. Simmer on medium low heat for 10 minutes. Serve with Jasmine rice.
Green Thai Curry
Distinctively fragrant curry paste with notes of freshness pronounced from kaffir lime, cilantro, green chilies and basil. Beautiful olive green in color this paste is earthy and garlicky in flavor.
Ingredients Of Paste: Lemon Grass, Spinach, Galangal, Celery, Coriander, Kaffir Lime Leaves, Green Chili, Spices
Preparation Instructions:
1. Sear the vegetables & protein of choice in a skillet and set aside.
2. Sauté the curry paste with two cloves of garlic (optional) in 1 tbsp oil until fragrant. Add 200 ml of coconut milk and the seared vegetables & protein into the curry paste mix and cook till dense.
3. Season with 1tsp sugar, 1-2 tsp salt & 1-2 tbsp soy sauce.
4. Add 800ml of coconut milk, dilute with water if needed.
5. Tear 3-5 fresh kaffir lime leaves and handful basil into the curry.
6. Simmer on medium low heat for 10 minutes. Serve with Jasmine rice.
