Thai Green Curry


                  
                    Thai Green Curry

                  
                    Thai Green Curry

                  
                    Thai Green Curry

                  
                    Thai Green Curry

Thai Green Curry

3 Simple Steps | Ready in 10 mins
Two Serve Hot
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
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Two Serve Hot
Sale price

( / )
Regular price
£3.10
113p per 100g
Sale price

( / )
Regular price
£3.10
113p per 100g
Free delivery for orders over £25
Free delivery
We deliver within 48 hours
On all orders over £25
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
Cooking Instructions

3 Simple Steps | Ready in 10 mins


Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).

Add your fresh ingredients and stir fry for 2-3 minutes.

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.

Our Perfect Thai Green Curry


Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds. Add in 250g diced chicken thigh fillets along with the green Thai curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of sliced shredded bamboo root, a handful of broccoli and pea-aubergines and bring to a simmer.

Add 1 tsp. fish sauce and 5-6 leaves of holy basil. Simmer until the chicken is cooked through, around 5-6 minutes more. Taste and adjust the seasoning by adding a little sugar, salt - or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste.

For added freshness and aroma, add some Thai holy basil in with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, vegetables and so much more.

What's Inside


Water, Non EU Coconut Milk Powder (21%), Shallots, Lemongrass (5%), Coriander, Galangal Root, Garlic, Sunflower Oil, Kaffir Lime, Rice Flour, Thai Basil Leaf, Salt, Ground and Whole Spices, Soy Sauce (SOYA, WHEAT, Water), Palm Sugar, Green Chilli (0.5%), Whole MILK Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY & SULPHITES.

TYPICAL VALUES

PER 100g
ENERGY 607kJ/146kcal
FAT 12.0g
of which saturates 9.5g
CARBOHYDRATES 7.5g
of which sugars 2.2g
FIBRE 1.3g
PROTEIN 1.9g
SALT 0.47g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Information
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Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 Simple Steps | Ready in 10 mins


Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).

Add your fresh ingredients and stir fry for 2-3 minutes.

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.

Our Perfect Thai Green Curry


Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds. Add in 250g diced chicken thigh fillets along with the green Thai curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of sliced shredded bamboo root, a handful of broccoli and pea-aubergines and bring to a simmer.

Add 1 tsp. fish sauce and 5-6 leaves of holy basil. Simmer until the chicken is cooked through, around 5-6 minutes more. Taste and adjust the seasoning by adding a little sugar, salt - or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste.

For added freshness and aroma, add some Thai holy basil in with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, vegetables and so much more.

What's Inside


Water, Non EU Coconut Milk Powder (21%), Shallots, Lemongrass (5%), Coriander, Galangal Root, Garlic, Sunflower Oil, Kaffir Lime, Rice Flour, Thai Basil Leaf, Salt, Ground and Whole Spices, Soy Sauce (SOYA, WHEAT, Water), Palm Sugar, Green Chilli (0.5%), Whole MILK Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY & SULPHITES.

TYPICAL VALUES

PER 100g
ENERGY 607kJ/146kcal
FAT 12.0g
of which saturates 9.5g
CARBOHYDRATES 7.5g
of which sugars 2.2g
FIBRE 1.3g
PROTEIN 1.9g
SALT 0.47g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

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