Blue Elephant Recipes

BLUE ELEPHANT

Blue Elephant image

Make and share this Blue Elephant recipe from Food.com.

Provided by Alia55

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

40 ml Absolut citron vodka
20 ml blue curacao
40 ml pineapple juice
40 ml lemon juice

Steps:

Shake and serve in a highball glass filled with ice.

BLUE ELEPHANT THAI RED CURRY

Blue Elephant Thai Red Curry image

A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Red Curry Paste (Hot), the description reads "Fried and combined with coconut cream, this aromatic paste will give you a delicious Thai Red Curry." It also advises, for a less spicy curry, use less paste, eg 50gr. This recipe uses roasted duck breast, but you could substitute to personal taste. Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

Provided by Karen Elizabeth

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
70 g red curry paste
400 ml coconut cream
180 ml water
70 g pineapple (diced)
5 grapes (preferably black, and large if possible)
2 cherry tomatoes, cut in half
2 kaffir lime leaves
250 g roasted duck breasts, sliced
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5 g fresh basil

Steps:

Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
Stir fry until an aroma develops, and then lower the heat.
Add coconut cream and 180 ml of water.
Bring to the boil.
Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
Add fish sauce and sugar.
Simmer until cooked through.
Garnish with chilli and fresh basil.
Serve with basmati rice.

Nutrition Facts : Calories 420.7, Fat 32.1, SaturatedFat 21.7, Cholesterol 85, Sodium 289.5, Carbohydrate 17.3, Fiber 3.2, Sugar 13.6, Protein 19

BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP

Blue Elephant Tom Yam Sour and Spicy Soup image

A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Tom Yam Chili Paste(Hot), the description reads "Combined with lemongrass and galanga, this aromatic paste will give you a hot and sour "Tom Yam" soup..". Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

Provided by Karen Elizabeth

Categories Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

500 ml water
1 chicken stock cube
5 g galangal, sliced
1 lemongrass, sliced and crushed
2 kaffir lime leaves
2 small red chilies, crushed
8 mushrooms, quartered
6 prawns, headless
1 1/2 tablespoons fish sauce
20 g chili paste
1 tablespoon lime juice
5 g coriander leaves

Steps:

Bring 500 ml water to the boil, add chicken stock cube.
Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
Bring back to the boil.
Add prawns, fish sauce and chilli paste.
Simmer until cooked through.
Remove from heat, add lime juice.
Garnish with fresh coriander.

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