Asian Curry Kits
Thai Green Curry
3 Simple Steps | Ready in 10 mins
Our Thai Green Curry is inspired by the mouth-wateringly balanced flavours of Thai cuisine, bringing together spicy chillies and creamy coconut with citrusy top notes and herby aromas from ingredients such as lemongrass, galangal and makrut lime leaves.
Perfect with tofu, seafood, chicken, vegetables or beef.
Origin story
A cuisine is a complex tapestry of people, geography, agriculture and history. Thai cuisine is a skilful mastery of contrasting ingredients that form the most deliciously harmonious dishes.
One of the main categories in Thai cuisine is ‘kaeng’, which encompasses a variety of soups, stews and – not least – curries, including Thai Green Curry, known in Thailand as ‘kaeng khiao wan’. Thai Green Curry is made by pounding a mix of spices, herbs and other ingredients to form a paste. This is cooked down in a wok, after which you add meat or vegetables, coconut milk and more herbs.
Our Thai Green Curry comes complete with whole spices, paste and coconut sauce so you can cook a restaurant quality Thai curry at home in mere minutes.
Information
Sometimes the coconut sauce separates. Do not let this worry you!
Cut the meat, fish, seafood or vegetables into generous pieces.
- Heat 1 tbsp. oil in a pan for 20 seconds (take care not to overheat). Reserving the makrut lime leaves, lightly fry the remaining spices (use the chilli from spice pouch for extra heat).
- Add your fresh ingredients and stir-fry for 3-4 minutes. Add the paste and cook for another minute.
- Stir in the coconut sauce, makrut lime leaves and simmer for 3-4 minutes, or until the meat or veg is cooked through.
Serves 2-3 with jasmine rice or noodles.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish
- For an authentic-style green curry, add Thai pea-eggplants, shredded bamboo shoots and finish with fresh Thai holy basil.
- For added umami, add in a teaspoon of fish sauce.
- Also delicious with tofu, seafood, beef, chicken, duck or mixed vegetables.
Coconut Cream (44%), Water, Lemongrasss (5%), Galangal Root (3%), Garlic, Green Chilli, Kaffir Lime Leaves, Sweet Basil (2%), Sunflower Oil, Coriander, Dry Spices, Sugar, Salt, Raw Sugar, Rice Flour, SOY Sauce (Water, SOYBEANS, WHEAT, Salt), Shallot Powder.
CONTAINS: WHEAT, GLUTEN AND SOY
MAY CONTAIN: MILK, TREE NUTS, PEANUTS, SESAME AND SULPHITES.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place.
Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per Serving (137.5g) | Per Serving (91g) | Per 100g |
|---|---|---|---|
| Energy | 913kJ | 604kJ | 664kJ |
| Protein | 2.9g | 1.9g | 2.1g |
| Fat, total | 20.1g | 12.3g | 14.6g |
| - saturated | 16.2g | 10.7g | 11.8g |
| Carbohydrate | 6.1g | 4.0g | 4.4g |
| - sugars | 3.2g | 2.1g | 2.3g |
| Sodium | 556mg | 368mg | 404mg |
