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:

  • 6 chicken thigh fillets
  • 1/2 aubergine
  • 400ml tin light coconut milk
  • 240g jasmine rice
  • 2 pepper
  • of basil (optional)
  • 1 lime (optional)
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Our 20 minute recipe

  1. Cook the rice

    Cook the rice according to pack instructions, then keep it warm.

  2. 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.

  3. 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.

  4. Serve!

    Serve the curry over rice and top with some basil leaves and a squeeze of lime (if using).

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Thai Green Curry Top Reviews

Lucy - 23rd November 2020

Flavour was very mild, could of had a little more oomph to it

Anita - 20th November 2020

Yep... this was nice! I have raved about other meals more though !

Marie - 18th November 2020

Amazing, delicious! I only added half the garnish and it was just a nice flavour

Marie - 18th November 2020

Amazing, delicious! I only added half the garnish and it was just a nice flavour

Joanne - 13th November 2020

To much liquid rather the a thick sauce

Claire - 11th November 2020

My sons said it tasted like restaurant quality 5????

Claire - 11th November 2020

My sons said it tasted like restaurant quality 5????

Sue - 9th November 2020

Easy to cook. Mixed it up with adding some small new potatoes.

Sue - 9th November 2020

Easy to cook. Mixed it up with adding some small new potatoes.

Joshua - 8th November 2020

Works well with ready to wok noodles instead of rice

Joshua - 8th November 2020

Works well with ready to wok noodles instead of rice

Jessica - 8th November 2020

So far favourite dish to choose from

Jessica - 8th November 2020

So far favourite dish to choose from

Michelle47 - 6th November 2020

I would definitely cook this again the taste texture was amazing

Michelle47 - 6th November 2020

I would definitely cook this again the taste texture was amazing

Kirsty - 1st November 2020

Loved this but you DEFINITELY need to add more spice - I added a whole chilli as well as crushed chilli flakes and it was still fairly mild

Kirsty - 1st November 2020

Loved this but you DEFINITELY need to add more spice - I added a whole chilli as well as crushed chilli flakes and it was still fairly mild

Natalie - 31st October 2020

My husbands favourite!

Natalie - 31st October 2020

My husbands favourite!

Nicola - 29th October 2020

A favourite

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