How to cook Pad Thai with Eastern Blue Vegan Pad Thai sauce. Easy to make, tastes delicious. Vegan and gluten free. Alternatively, you can substitute the meat with tofu or mixed vegetables for a vegan option.

Super easy to cook Panang Fish curry!! Ingredients details also included.

INGREDIENTS ㆍ1 cup Coconut cream or coconut milk ㆍ 1/2 cup Chicken or Vegetable Broth or water ㆍ 2 tbsp. Eastern Blue Red Curry Paste ㆍ10-15 pcs. of shrimp ㆍ1/2 cup Your Favorite Vegetables TIP: If you like the curry sauce to be thick, simmer on low heat for 10 minutes. Add more coconut cream ( if needed ) INSTRUCTIONS 1. Take a saucepan over medium heat and add coconut cream with curry paste, medium to high heat and mix them well until combined. 2. Add water or broth and your favorite vegetables and cook until your desired texture. 3. Now add your raw shrimp , cook until shrimp turn pink. 4. Serve with a side of your favourite rice or pasta dish. Note: Vegans may skip the shrimp as our Eastern Blue Curry Paste is 100% Natural, with no Fish sauce or Shrimp Paste. You can add Tofu to add more protein

INGREDIENTS ㆍ 1 cup Coconut Cream or milk ㆍ 1/2 cup Water or Broth ㆍ 2 Tbsp Eastern Blue Yellow Curry Paste ㆍ 1 cup Meat or Tofu for vegan ㆍ1/2 cup Vegetable INSTRUCTIONS 1. Take a saucepan over medium heat and add coconut cream with curry paste, medium to high heat and mix them well until combined. 2. Now on a low boil : add your raw chicken that's cut into small 12 inch thick pcs., add water or broth and cook until done. Then add your favorite vegetables and cook until your desired texture. 3. Serve with a side of your favourite rice or pasta dish. TIP: Vegans may skip the meat as our Eastern Blue Curry Paste is 100% Natural, with no Fish sauce or Shrimp Paste.) You can add Tofu to add more protein.

Ingredients: Oil : 2 TBSP Cooked Chicken: 1 1/2 cup Green bean : 1 cup Red Curry Paste : 1 TBSP Karffir Lime Leaf : 2 pcs.

INGREDIENTS ㆍ 4 pieces Average size Fresh Lob- ster Tail ㆍ112 Cup White Wine ㆍ 2 Tbsp Eastern Blue Panang Curry Paste ㆍ 2-3 cloves Garlic (diced) ㆍ 1 Tomato sliced into wedges ㆍ 3 Spring Onion cut into 2 inch lengths ㆍ1 spanish onion sliced into wedges ㆍ2 Tbsp cooking Oil INSTRUCTIONS 1. First, wash the lobster tail in cool water; use the paper towel to dry the tail. 2. Cut the lobster tail in the middle and remove the meat from the shell. Then slice the meat into 2 pcs so you end up with 8 pcs. 3. Take a saucepan and set it over high heat and add some water. When the water boilings, add lobster tail and set the heat to low heat . When the meat looks white, then the lobster tail is ready. Bring it out from the water. Set aside. 4. In the sauce pan with medium heat: add curry paste, white wine, tomatoes, Spanish onion, green onions and garlic. Add salt & pepper to taste. 5. Stir until the vegetables are par cooked, Add lob- ster tail and cook until the meat is pink and firm. 6. Place your cooked lobster onto your serving plate and pour the sauce over and serve. Garnish with lemon wedge.