Blue Dragon Thai Green Curry, 253g

Product Information

Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour! Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all

Thai Green Curry is my favourite Thai meal to recreate at home. To help, I use the curry kits from Thai Taste, they are essential for capturing the fresh and tangy flavour in a truly authentic way. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish. Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf). Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans.

The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for. The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is. The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week. I hope you love this Thai Green Curry as much as we do. The Thai Taste curry kits make it so easy to recreate authentic Thai meals at home. With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry.

Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins) But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe. Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavourGrowing up we had an incredibly varied diet and regularly ate dishes from other cultures. But there was one cuisine I didn't try until I met my husband in my early twenties. I remember my first taste of Thai Green Curry and I've been hooked on the beautifully aromatic and fragrant flavours ever since. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar