Discover the authentic flavours of Thailand Click on the CLICK HERE product image FOR RECIPE to learn more! IDEAS! Introducing the KNORR Thai range KNORR KNORR KNORR KNORR KNORR KNORR Thai Sweet Chilli Jam Thai Red Curry Paste Thai Green Curry Paste Thai Yellow Curry Paste Coconut Milk Powder Lime Powder 920g 850g 850g 850g 1kg 500g A complete set of products to help you create an authentic Thai experience in your kitchen! SAVOURY SWEET BEVERAGES Thai Red Curry paste Coconut Milk & Lime based recipes Lime Powder Cocktail ideas Desserts Thai Yellow Curry paste Lime based recipes Mocktails ideas Thai Green Curry paste recipes Thai Sweet Chilli Jam recipes Lime Powder recipes Click on the BACK TO links to get some KNORR THAI Coconut Milk Powder recipes Thai recipes & RANGE inspiration BACK TO KNORR THAI RANGE KNORR Made with SELECTED Thai Curry FRESH INGREDIENTS Pastes to deliver AUTHENTIC curry pastes. Green Chilli Eschallots Fingerroot Galangal Lemongrass Thai Basil Garlic Kaffir Lime BACK TO KNORR THAI RANGE KNORR Add authentic Thai flavour Thai Sweet to your dishes with just one product! Chilli Jam TOP APPLICATIONS: • Stir fries • Dressings • Marinades • Sauces & relishes BACK TO KNORR THAI RANGE One pack makes 2 litres KNORR Replaces 100 limes! Lime Powder 6x cheaper than fresh limes*! *Same quantity BACK TO KNORR THAI Yields 33% more RANGE vs. main competitor! KNORR Coconut Milk Powder Total yield for 50g of Coconut Milk Powder 283mL Water 200mL Water to be added to be added BACK TO RECIPE RANGE Northern Red Thai Prawn Pizza Twice Cooked Red Curry Duck, Lychee Thai Red Recipes Curry Red Curry of Trout Click on the dishes to get the recipes! BACK TO Northern Red Twice Cooked Duck, Red Curry RED CURRY Thai Prawn Pizza Lychee Thai Red Curry of Trout RECIPES Makes 10 Pizzas Serves 10 Serves 10 INGREDIENTS INGREDIENTS INGREDIENTS 200g KNORR Thai Red Curry Paste 2ltr Water, warm 225g KNORR Coconut Milk Powder 40ml Oil 250ml Soy, light 1.3ltr Water, warm 30g KNORR Coconut Milk Powder 20ml Soy, sweet 60ml Oil, vegetable 85ml Water, warm 1x Lemongrass, stick 300g KNORR Thai Red Curry Paste 1kg Prawn, meat, grilled 4x Star anise 400g Snake beans, chopped 10x Pizza base, pre-made, par cooked 1x Cassia bark 200g Bamboo shoots, tinned, drained 400g Onion, red, chopped 1,4kg Duck, breast 35g Sugar, palm 300g Pineapple, chopped 225g KNORR Coconut Milk Powder 35ml Fish sauce 50g Basil, Thai 1.3ltr Water, warm 1.4kg Trout, smoked, shredded 200g Cheese, mozzarella 60ml Oil, vegetable 3x Lime leaf, kaffir 200g Bean sprouts 300g KNORR Thai Red Curry Paste 1.5kg Rice, steamed 100g Coriander, chopped 3x Lime leaf, kaffir 100g Coriander, leaves 400g Lychee, tinned, drained 35g Sugar, white METHOD METHOD 35ml Fish sauce 1. Whisk: KNORR Thai Red Curry Paste, oil, 50g Coriander, leaves 1. Whisk: KNORR Coconut Milk Powder and water KNORR Coconut Milk Powder and water together. together. Cook: Grilled prawns and curry paste mix together. Cook: Oil and KNORR Thai Red Curry Paste in a METHOD wok, until paste looks split. 2. Pour: Curry paste onto pizza bases, top with prawns, 1. Combine: Water, soy sauces, lemongrass, star anise Stir: Coconut milk into cooked paste. onion, pineapple, basil and sprinkle with cheese. and cassia bark together as master stock. Simmer: Duck breast in master stock. 2. Add: *Snake beans, bamboo shoots, sugar and fish 3. Cook: Until base is crisp. Remove: Duck, deep fry until golden and slice. sauce. Simmer for 10 minutes or until hot. 4. Serve: Topped with bean sprouts and coriander. 2. Whisk: KNORR Coconut Milk Powder and water together. 3. Add: Trout and lime leaves, to pot. Cook: Oil and KNORR Thai Red Curry Paste, in a Cook: Trout, until warmed through. large pot, until paste looks split. Stir: Coconut milk into paste. 4. Serve curry with steamed rice and coriander leaves. 3. Add: Duck and scrunched lime leaves, to pot. *They’re a similar texture to green beans, but can Cook: Duck, until warmed. grow up to 30cm in length. Available all year round, Add: Lychee, sugar and fish sauce, simmer for 10 snake beans are most commonly used in Asian minutes or until hot. dishes such as curries and stir fries. 4. Serve curry with coriander leaves. Southern Yellow Prawn, Pineapple Curry BACK TO RECIPE RANGE Yellow Yellow Curry Beef, Curry Potato, Peanuts Recipes Baked Fish in Banana Leaf Click on the dishes to get the recipes! Yellow Curry BACK TO Southern Yellow Baked Fish in Beef, Potato, YELLOW CURRY Prawn, Pineapple Curry Banana Leaf Peanuts RECIPES Serves 10 Serves 10 Serves 10 INGREDIENTS INGREDIENTS INGREDIENTS 225g KNORR Coconut Milk Powder 30g KNORR Coconut Milk Powder 2kg Beef, chuck, large dice 1.3ltr Water, warm 85ml Water, warm 20g KNORR Beef Booster 60g Oil 200g KNORR Thai Yellow Curry Paste 400ml Water, hot 300g KNORR Thai Yellow Curry Paste 5x Snapper, whole (or red emperor), cleaned 200g Peanuts 300g Pineapple, roughly chopped 30g Lime leaves, julienne 2x Cassia bark 1kg Prawns 5x Banana leaf, large, fresh, trimmed 4x Star anise 30g Lime leaves, kaffir 150g KNORR Coconut Milk Powder 35ml Fish Sauce DRESSING 850ml Water, warm 35g Sugar palm 100g KNORR Lime Powder 300g KNORR Thai Yellow Curry Paste 500g Pak Choi 300ml Water 800g Potatoes, baby, steamed 200ml Fish sauce 3x LIme leaves, kaffir METHOD 60g Palm sugar 35g Sugar, palm 35ml Fish sauce 1. Whisk: KNORR Coconut Milk Powder and water 100g Coriander, sprigs 50g Shallots, fried together. 20g Chilli, red, long 100g Basil, Thai 2. Cook: Oil and KNORR Thai Yellow Curry Paste 60g Eschallot, sliced METHOD in a wok, until paste looks split. 1. Cook: Beef in braising liquid of KNORR Beef Stir: Coconut milk into paste. Booster, water, peanuts, cassia bark and star anise METHOD Add: Pineapple, prawns and lime leaves, to wok. for 2 hours. 1. Whisk: KNORR Coconut Milk Powder, water and 3. Cook: Until prawns are translucent. together and KNORR Thai Yellow Curry Paste. 2. Whisk: KNORR Coconut Milk Powder and warm Season: Curry with fish sauce and palm sugar. water together. 2. Cut: Slashes in fish flesh. Smear with KNORR Thai 4. Serve: With Pak Choi. Yellow Curry Paste and coconut cream mix. 3. Heat: Oil in a large pot and stir in KNORR Thai Yellow Curry Paste until paste looks split. 3. Wrap: Fish and lime leaves in banana leaf and Add: Prepared coconut milk, beef and braising secure with string or skewers at both ends. liquid to pot. Cook: At 180˚C for about 30mins or until cooked Add: Potato and lime leaves. Bring to the boil. through. 4. Season: Curry with sugar and fish sauce. Simmer for 4. Whisk: KNORR Lime Powder and water together. a further 15 minutes. Combine: Lime juice and remaining dressing ingredients together. 5. Serve: With rice and fried shallots. 5. Cut: Open wrapped fish. Serve: Topped with coriander, chilli, shallot and basil. drizzle over dressing. *Banana leaves are often used for garnishing and cooking, they add a nice fresh fragrance to your food. Buy them from your local grocer! BACK TO RECIPE RANGE Silken Tofu Green Green Curry, Lamb Shank Sweet Potato Curry Jungle Curry Coconut Recipes Chicken Salad, Crisp Noodles, Herbs Click on the dishes to get the recipes! BACK TO Lamb Shank Silken Tofu Green Coconut Chicken GREEN CURRY Jungle Curry Curry, Sweet Potato Salad, Crisp RECIPES Serves 10 Serves 10 Noodles, Herbs INGREDIENTS INGREDIENTS Serves 10 6ltr Water, warm 225g KNORR Coconut Powder INGREDIENTS 40g KNORR Garlic Puree 1.3ltr Water, warm 80g Galangal 60g Oil 225g KNORR Coconut Milk Powder 20g Green peppercorns, fresh 300g KNORR Thai Green Curry Paste 1.3ltr Water, warm 100g Coriander, root 800g Potato, sweet, diced, roasted 100g KNORR Thai Green Curry Paste 2x Lemongrass, stick, chopped 400g Tofu, firm 60g Sugar, palm 10x Lamb, shanks, char grilled 30g Lime leaves, kaffir 50ml Fish sauce 60g Oil 35ml Fish sauce 6x Lime leaves, kaffir 300g KNORR Thai Green Curry Paste 35g Sugar, palm 30g Peppercorns, white 50ml Fish sauce 200g Pak Choi 80g Coriander, root 35g Sugar, palm 50g Coriander 40g KNORR Garlic Puree 10x Lime leaves, kaffir 10x Chicken, breast 100g Eggplant, pea, picked 400g Crispy noodles METHOD 200g Beans, snake 150g Coriander, picked 200g Bamboo shoots 1. Whisk: KNORR Coconut Powder and water together. 80g Mint, round 50g Basil, holy Cook: Oil and KNORR Green Thai Curry Paste in a 150g Basil, Thai wok, until paste looks split. 3x Chilli, red, long Stir: Coconut milk into paste. 400g Wombok, shredded METHOD 150g Baby leaf mix 1. Combine: Water, KNORR Garlic Puree, galangal, 2. Add: Potato, tofu and lime leaves, to wok. peppercorns, coriander and lemongrass in a large Cook: Tofu, until warmed through. METHOD pot. 3. Season: Curry with fish sauce and palm sugar. 1. Whisk: KNORR Coconut Milk Powder and water 2. Braise: Shanks in prepared stock until meat is almost together. falling off the bone. Remove shanks from pot. 4. Add: Pak Choi; simmer until wilted. Mix: Prepared coconut milk with KNORR Thai Green Serve with coriander. Curry Paste, palm sugar, fish sauce, lime leaves, 3. Combine: Oil and KNORR Thai Green Curry Paste. peppercorns, coriander root and KNORR Garlic Cook until paste looks split. Puree together. Add: stock and mix until combined. Stir in: Fish sauce, sugar, lime leaves and eggplant. 2. Poach: Chicken breast in prepared coconut milk Simmer: Curry sauce until eggplant is soft. Add mixture. beans and bamboo shoots and apply heat until Remove: From heat and cool. Shred or slice chicken. cooked. Strain: Coconut milk mixture; reserve for dressing. 4.