Thai Green Curry
  • 3simple
    steps
  • 10mins
     

This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.

Contains a whole spice and aromatics sachet, a curry paste pouch and a coconut milk pouch.

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Hot

Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.

Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.

Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.

Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

Information

Anjum’s Top Tips

Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)

Add your fresh ingredients and stir fry for 2-3 minutes

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you

OUR PERFECT Thai Green Curry

Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds. Add in 250g diced chicken thigh fillets along with the green Thai curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of sliced shredded bamboo root, a handful of broccoli and pea-aubergines and bring to a simmer.

Add 1 tsp. fish sauce and 5-6 leaves of holy basil. Simmer until the chicken is cooked through, around 5-6 minutes more. Taste and adjust the seasoning by adding a little sugar, salt - or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste.

For added freshness and aroma, add some Thai holy basil in with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, vegetables and so much more.

WHAT'S INSIDE

Water, Non EU Coconut Milk Powder (21%), Shallots, Lemongrass (5%), Coriander, Galangal Root, Garlic, Sunflower Oil, Kaffir Lime, Rice Flour, Thai Basil Leaf, Salt, Ground and Whole Spices, Soy Sauce (SOYA, WHEAT, Water), Palm Sugar, Green Chilli (0.5%), Whole MILK Powder.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY & SULPHITES

TYPICAL VALUES
PER 100g
ENERGY 607kJ/146kcal
FAT 12.0g
of which saturates 9.5g
CARBOHYDRATES 7.5g
of which sugars 2.2g
FIBRE 1.3g
PROTEIN 1.9g
SALT 0.47g

The spice mix

  • Black Peppercorns for heat
  • Dried Kaffir lime leaves for hint of citrus
  • Whole red chilli for clean heat
Your Thai Green Curry is absolutely delicious and makes a wonderful curry for vegetarians
Valerie
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