The succulent chicken thighs and aubergine chunks in this dish absorb the exotic Thai flavours wonderfully. The Thai Green Paste which is traditionally made by pounding down a huge variety of ingredients in a pestle and mortar brings a fabulous aroma to the kitchen whilst cooking. Thai curries are always made from pastes and either coconut milk or water. If you prefer a stronger flavour, reduce the amount of coconut milk used in the recipe or use a non-light version. 

Cook our delicious Thai Green Curry in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Thai Green Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Coconut Paste pot, a Thai Green Paste pot and a Thai Green Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Thai Green Curry in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Coconut Paste
  • Thai Green Paste
  • Thai Green Garnish

Your shopping list for 2 servings:

  • 3 chicken thigh fillets
  • 400ml tin light coconut milk
  • 120g jasmine rice
  • half aubergine
  • 4 baby corn (optional)
  • 1 green pepper
  • 1 lime (optional)
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Our 20 minute recipe

  1. Cook the rice

    Cook the rice according to pack instructions.

  2. Meanwhile, start the curry

    Heat a little oil in pan over high heat and then fry the chicken and the aubergine for 3 mins. 

    Add the GARLIC COCONUT PASTE and mix well. 

    Stir in the THAI GREEN PASTE, fry for 1 min, and then add the green pepper to the pan.

  3. Add the coconut milk

    Turn the heat down to low and add the coconut milk.

    Stir in the THAI GREEN GARNISH and cook for 5-6 mins.

    Add the baby corn (if using) and cook for 2 more mins.

  4. Serve!

    Serve the curry over rice with a squeeze of lime over it all (if using).

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Thai Green Curry Reviews

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