Blue Dragon Thai Green Curry, 253g

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Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins) The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is.

Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans.Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier! Pimping up curry in a jar

But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.

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Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar To make this easy Thai Green Curry you will need: one Thai Taste Thai Green Curry Kit (kit contains green curry paste, coconut milk and Thai steamed herbs), 300g tofu, 300g vegetables (I used red and yellow pepper, baby sweetcorn, green beans and mangetout), 1 tbsp oil. Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer.