Thai Taste Green Curry Paste in Pouch 200g

Our signature Green curry paste is authentically produced in Thailand using homegrown, fresh, natural ingredients. Suitable for use with a variety of meat, vegetables or plant proteins. To maximise flavour, marinate first before mixing with coconut milk for a classic green curry.

Resealable, Chilli rating - Medium - 2, No Artificial Additives, No artificial colours, flavourings, or preservatives, No MSG, Gluten Free, Suitable for Vegans

Thailand

Cannot be Microwaved; Not Suitable for Home Freezing

Not suitable for microwave cooking or freezing.

Recipe: Serves 4
You will need:
400g diced chicken breasts
60g Thai Taste Green Curry Paste (use more for a hotter curry)
1 tbsp Thai Taste Rice Bran Oil or sunflower oil
400ml tin Thai Taste Coconut Milk
1 tsp Thai Taste Palm Sugar
1 tsp Thai Taste Fish Sauce
6-8 halved baby sweetcorn
1 jar Thai Taste Pea Aubergines
Tips: Use chicken thighs or legs for an even better flavour. Substitute chicken with chopped vegetables or prawns.
1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk.
2. Add Thai Taste green curry paste and mix with until the aromas are released (3 mins).
3. Add the diced chicken, stirring to coat the meat with the paste (about 3 mins).
4. Stir in the fish sauce, palm sugar, the rest of the coconut milk and simmer until the meat is cooked (about 5 mins). The sauce should not be too thick.
5. Add the pea aubergines and baby sweetcorn and continue to simmer for a further 2 mins.
You can add chopped coriander and sliced green chillies to finish off the dish. Serve with Thai Taste Sticky Rice.
Manufactured in a facility that also processes peanuts, nuts and sesame seeds

Recipe Suggestion: Perfect Thai Green Curry (Serves 2)
What you need:
- 1 tbsp Vegetable Oil.
- 2 Spring Onions, thinly sliced.
- 200ml Thai Taste Coconut Milk.
- 1 tbsp Thai Taste Green Curry Paste.
- 1 tsp Thai Taste Fish Sauce.
- 1 tsp Thai Taste Palm Sugar.
- 4 Baby Sweetcorn, cut into quarters lengthways.
- 1 Bird's Eye Chilli (or 1/4 large sweet pepper), deseeded and thinly sliced.
- 75g large fresh (or cooked) Prawns.
- 25g small Mangetout (about 4-5 pods).
- 200g Thai Taste Sticky Rice.

Cooking instructions:
1. Heat the oil in a large frying pan over medium heat and add the spring onions. Fry for about 30 seconds then add a tbsp of coconut milk and the curry paste.
2. Cook stirring continuously for another minute and then add the rest of the coconut milk, the fish sauce and the palm sugar. Increase the heat and bring to a gentle boil/simmer whilst stirring constantly.
3. Add the sweetcorn and sweet pepper, stir and reduce the heat a little if necessary, but maintain a constant simmer.
4. Allow to simmer for 2 minutes and add the prawns and the mangetout. Stir and cook for a further 2-3 minutes until the prawns are cooked through.
5. Serve immediately with jasmine or sticky rice.

Pouch

Pack - Do Not Recycle

Storage:
Store in a cool, dry place.
Once opened, keep refrigerated and use within 3 months.
Not suitable for microwave cooking or freezing.

Usage:
8 Servings

Thai Taste

Thai Taste... bringing restaurant quality to your kitchen!

If you like a hotter curry, you'll love our Massaman Thai Curry Paste

For more delicious recipes, visit www.ThaiTaste.co.uk

Every Thai Taste purchase supports
Duang Prateep Foundation

Specially manufactured for:
Empire Bespoke Foods Ltd,
UK: Middlesex,
UB5 6AG.

ROI: Cork,
T12 H1XY.

Empire Bespoke Foods Ltd,
UK: Middlesex,
UB5 6AG.

ROI: Cork,
T12 H1XY.
www.ThaiTaste.co.uk