The best ways to enjoy your Thai Green curry
Thai cuisine has a large number of influences from countries like China, India, Cambodia, Laos, Vietnam, Malaysia and Burma. The result is a cuisine which boasts an enticing combination of flavours, aromas and textures. The cooking often uses lots of fresh herbs and spices which create healthy and delicious dishes.
Curries from South Thailand are named by the type of chilli used in the paste. Our Thai Green Curry Pack uses a traditional paste containing green chillies, lemongrass, garlic, shrimp paste, and a selection of spices. We mix this paste with a few other key spices and ingredients to give a balance of flavour. It is great for chicken, as well as seafood like prawns. If you fancy trying something a little different with our mix, try our recipe for Mussels in a Thai Green Broth.
The coconut milk used in the Thai Green Curry adds a rich sweetness to the dish; for a more pungent flavour and less sauce, you could try reducing the amount of coconut milk used. Be warned - this will also result in a slightly hotter dish, as the coconut milk mellows the chilli heat.
Thai curries are best served with rice because it has a fairly neutral flavour that allows you to fully appreciate the complex taste of the curries. The rice also works as the perfect sponge to soak up the Thai curry sauce, which is often a thinner consistency than other curries.
A curry like this only needs a few simple accompaniments to help enhance both the flavour and eating experience, adding texture or a pallet-cleansing freshness. Traditional garnishes include fresh coriander, basil and mint. Some additional ingredients to serve alongside your Thai curry include:
- Sliced bananas
- Salted fried onions
- Sliced eggs
- Spring onions
We have also put together this simple Thai Cucumber Salad, which has sweet and sour notes along with a little heat to contrast the cucumber’s refreshing coolness.