Vibrant flavours of fresh Thai herbs and other uniquely Asian ingredients give this curry its wonderfully distinctive fragrance and mellow flavour. Medium heat with a hint of sweetness. Approximately 10 serves per jar.

Method

Stir half a jar Thai Green Curry Paste into 1/2 cup water and boil for 3 mins or fry gently in 1 tablespoon oil. Add 500g - 750g sliced meat or poultry, cover and simmer till tender. Stir in half to 1 cup coconut milk and simmer uncovered 5 minutes. If using seafood, add now and cook only until opaque. Serves 4 - 6 with rice.

Ingredients

A blend of fresh coriander, green peppers, onion, garlic, galangal, ginger, green chillies, lemon grass, spices, canola oil, shrimp paste, fish sauce, cane and palm sugars, kaffir lime, Thai basil, salt, citric acid