Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.

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.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. 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.

The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is. 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 Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf). Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish.

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The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week. 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. Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins)

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. 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…. 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. 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.

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. verifyErrors }}{{ message }}{{ /verifyErrors }}{{

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. It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!” 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 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

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Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans. Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour