Always season a Thai Curry with fish sauce, lime juice and fresh chilli, never salt and pepper. If you like your curry hot, try using 2 shots of paste.
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.
Water, shallot, sunflower oil chilli, galangal, garlic, lemongrass, salt, sugar, kaffir lime peel, thickener (1442), coriander, food acid (citric).
1 tablespoon peanut oil
250g diced chicken thigh
45g Five Tastes Paste Shot
165mL coconut milk
¼ cup water
250g chopped vegetables (eg red capsicum, zucchini, beans)
1 teaspoon fish sauce
Coriander for serving
1.Heat oil in a non stick wok, cook chicken 2 - 3 minutes until browned on all sides.
2.Reduce heat and add paste, cook for 1 minute until fragrant.
3.Stir in coconut milk, water, vegetables and fish sauce, simmer covered for 10 mi
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.2g||0.9g|
| - sugars||1.4g||6.3g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.