Blue Dragon Thai Green Curry, 253g

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Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! 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.

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 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 Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. Growing 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.

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Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier! Pimping up curry in a jar 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. Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins) The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. Thai Green Curry is….

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.In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry.

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. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish. The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is. It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”

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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 Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans. Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery. If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour! 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).