Thai Green Curry Spice Kit
Included in the kit: Printed instructions, Coriander Powder, Caraway Seeds, Nutmeg Powder, Black Pepper Powder, Lemon Grass Powder, Kaffir Lime Leaves, Clove Powder 18 g (Net)
Store in cool, dry conditions
Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar
Fresh, vibrant and spicy, green curry has become one of Thailand’s popular culinary exports. The Thai name for the dish, ‘kaeng khiao wan’, does mean ‘sweet green curry’, but in Thai ‘sweet green’ refers to the pale colour, rather than the flavour
This Thai Green Curry spice kit will provide a fiery, spicy dish with tangy sauce
This is what else you need to make your Thai Green Curry Curry spice kit!
Choose your main ingredient from: 500g–750g diced chicken, vegetables or seafood, 3 tbsp oil, 20g fresh ginger, 2 garlic cloves, peeled, 2 shallots, peeled and roughly chopped, 7 tbsps. fish sauce, a handful of fresh coriander, chopped, 4 green chillies, (deseeded), 400ml coconut milk, 3 tbsps. brown sugar, Handful of fresh basil (to taste) optional, 2 tbsp green/ red chillies, chopped and deseeded (optional), lemon slices and sliced chillies for garnish
- Grind the contents of the Spice Bag with the garlic, ginger, shallots, 4 tbsp fish sauce, 4 green chillies, a handful of coriander and 2 tbsps. oil. (This creates the Thai paste which will store refrigerated for 2 weeks).
- Heat 1 tbsp of oil in a pan on a medium heat, add the paste from Step 1 and cook for 30 seconds.
- Add your chosen main ingredient and fry for 2-3 minutes.
- Add the coconut milk, brown sugar, 3 tbsp fish sauce and 2 tbsp chopped chillies (optional) and simmer until all the ingredients are cooked through. Remove from the heat and add the basil (if using), stir well. Garnish with chopped chillies, sliced lemon and serve.
About Thai Green Curry
What are the main characteristics of a Thai green curry? Mildness? Sweetness? Bright green-ness? If you’ve eaten Thai food in Europe or the United States, you’ll certainly have come across versions of the dish that tick all three boxes. Red and green curry pastes are pretty much exactly the same, but the key difference is that dried red chillies are used in a red, as opposed to fresh green bird’s eye chillies in a green curry, it’s better to make the paste from scratch, rather than buying it in a jar.