Blue Dragon Thai Green Curry, 253g

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With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry. 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. 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. If you enjoy Thai food then my guess is you'd love to visit Thailand? Well, you could be doing just that thanks to the exciting competition Thai Taste have running for the remainder of January 2019.

The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans.If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour! 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. 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. 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.

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 But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.To make this easy Thai Green Curry you will need: one Thai Taste Thai Green Curry Kit (kit contains green curry paste, coconut milk and Thai steamed herbs), 300g tofu, 300g vegetables (I used red and yellow pepper, baby sweetcorn, green beans and mangetout), 1 tbsp oil.

Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer.Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish. 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…. To celebrate this incredible competition and because I don't need an excuse to eat Thai food (!) I've recreated Thai Taste's steps to make the perfect, easy Thai Green Curry which I'll be sharing with you today. Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. 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