Thai Green Curry Paste 210g
Try our classic Thai Green Curry Paste.
Perfectly balanced using the sour notes of kaffir lime, together with fresh green chilli for colour and heat, and the fragrant warmth of fresh galangal.
A classic curry throughout Thailand, this flavoursome dish is ready for you to prepare.
Details
Country of Origin:
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Perfectly balanced using the sour notes of kaffir lime, together with fresh green chilli for colour and heat, and the fragrant warmth of fresh galangal.
A classic curry throughout Thailand, this flavoursome dish is ready for you to prepare.
Details
Country of Origin:
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Made in Thailand
Dietary: No Preservatives, No Artificial Flavours or Colours
Ingredients:
Water shallot sunflower oil chilli galangal garlic lemongrass salt sugar kaffir lime peel thickener (1442) coriander food acid (citric).
Allergen:
May Contain Crustacea
Dietary: No Preservatives, No Artificial Flavours or Colours
Servings Per Pack: 8.0
Storage Instructions: Refrigerate after opening.
Dimensions: 97 x 67 x 67mm
Warning: Do not buy if lid button is up.
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4
Servings Per Pack: 8.0
Storage Instructions: Refrigerate after opening.
Dimensions: 97 x 67 x 67mm
Warning: Do not buy if lid button is up.
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4
Storage Instructions: Refrigerate after opening.
Dimensions: 97 x 67 x 67mm
Warning: Do not buy if lid button is up.
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4
Dimensions: 97 x 67 x 67mm
Warning: Do not buy if lid button is up.
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4
Warning: Do not buy if lid button is up.
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4
Preparation Instructions: - Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
- Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
- Add 270ml can coconut milk, 1/2 cup water, 400g combined chopped zucchini, capsicum & beans, 2 tsp fish sauce and 1 tsp sugar. Simmer for 10 - 15 minutes.
- Stir in 1/4 cup fresh coriander leaves and serve.Serves: 4