Thai Green Curry?>4.4/5 (Based on ">1634 reviews)
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 4 servings:
- 240g jasmine rice
- 500g boneless chicken thighs
- 1 courgette
- 2 green peppers
- 400ml coconut milk
- 100g baby corn
- 1 lime (optional)
- basil leaves (optional)
Our 20 minute recipe
Cook the rice
Cook the rice according to pack instructions, then keep it warm.
Meanwhile, fry the curry paste
Heat a little oil in large pan over medium high heat and then add the chicken and the courgette. Fry for 3-4 mins.
Add the Garlic Coconut Paste and mix well.
Stir in the Thai Green Paste along with a splash of water and fry for 2 mins.
Add the green peppers to the pan.
Add the coconut milk
Turn the heat down to low and add the coconut milk.
Stir in the Thai Green Garnish and let it cook for 5-6 mins.
Add the baby corn (if using) and cook for 2 more mins.
Serve the curry over rice and top with some basil leaves and a squeeze of lime (if using).
Thai Green Curry Reviews
BASED ON 443 reviews