Advertising promotion

Authentic, premium and a true celebration of Thailand’s rich culinary heritage, the Blue Elephant range is what you need to conjure up a restaurant-quality, Thai-inspired dish at home.

Blue Elephant makes authentic Thai cuisine effortless, exciting and utterly delicious. Visit your nearest Woolworths store and experience the magic for yourself.

Better yet, enter now to stand a chance of winning a private cooking experience for two in Thailand at the Blue Elephant Cooking School and Restaurant. The prize includes five nights' accommodation in Phuket, three half-day cooking classes at Blue Elephant Cooking School, and a private dinner at Blue Elephant Restaurant in Bangkok. Please note that flights and transfers are not included.

What are you waiting for? Your culinary adventure starts here!

Click here to enter

Master Chef Nooror, who opened the first Blue Elephant restaurant in Brussels in 1980 and developed the range of curry pastes and sauces, recently visited the TASTE kitchen where she made a lamb curry using Blue Elephant massaman curry paste, a mild yet complex and deeply aromatic blend of herbs and spices rooted in the culinary traditions of southern Thailand.

The curry paste is Master Chef Nooror's heirloom family recipe and its signature warmth comes from cardamom and galangal, which is balanced by the subtle tang of tamarind and Thai lime.

Lamb massaman curry

Deeply warming, with a complex spice profile, this lamb massaman curry is a celebration of Thai flavours. Pair it with rice for a rich, velvety and truly memorable dish.

Lamb massaman curry

The Blue Elephant range is extensive. Chef Clement Pedro went in store to explore the full complement, choosing a few of his favourites: red curry paste to make lamb knuckle curry, green curry paste to make a broth for mussels, and tom yam chilli paste for glazed beef shortrib.

Mussels in a coconut green curry broth

A silky coconut-and-green curry broth wraps every mussel in fragrant, aromatic flavour. The sweetness of the mussels pairs beautifully with the creamy curry broth, while a zesty coriander-and-lime relish adds freshness.

Mussels in a coconut green curry broth

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

This recipe uses the bold, tangy-savoury depth of Blue Elephant tom yam chilli paste to create a glaze that transforms beef shortrib into a showstopping dish. Paired with crispy ginger-and-peanut sprinkle, each bite is textural with a nutty warmth that ties the fragrant Thai-inspired flavours together beautifully.

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Rich, aromatic and deeply complex, red curry perfectly complements succulent lamb knuckle in this recipe. Served over fluffy jasmine rice and accompanied by caramelised, roasted pumpkin wedges, this dish brings together smoky sweetness, tender protein and bold Thai-inspired flavours.

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

Shop at Woolworths