The oil in the curry paste is very typical of an authentic paste to add flavour and aids in cooking the paste aromatics without it burning. Always stir paste well with a clean spooon before using.
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, garlic, galangal, lemongrass, salt, sugar, kaffir lime peel, thickener (1442), spices, food acid (citric).
1. Heat 1 tsp peanut oil in a wok, cook 400g diced chicken thigh for 3 - 4 minutes or until browned.
2. Reduce heat and add 1/2 jar green curry paste, cook for 1 minute.
3. 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.
4. Stir in 1/4 cup fresh coriander leaves and serve.
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.2g||0.9g|
| - sugars||1.6g||6.3g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.