Thai Green Ideas, Tips and Serving Suggestions

A spicy, coconut-based curry flavoured with fragrant lime leaves and lemongrass, our Thai Green is the perfect meal to usher in the warmer Spring weather. Vegetarian or simply not a fan of spicy food? Try our Thai Yellow instead.

Try it with:

• Lighter meats like chicken, turkey or pork.
• Any seafood. We are particularly fond of Mussels in a Thai Green Broth, topped with crispy fried onions.
• Prawns and pineapple for a wonderful blend of subtle seafood and fruity sweetness.
• Charred aubergine, peas, roast spring onions and shitake mushrooms.
• Mangetout, pak choi, carrot and babycorn, garnished with spring onion. Make sure to leave the veg crisp and crunchy!

Top Tips:

• Balance the mix of sour, salty, hot and sweet Thai flavours at home by adding lemon and sugar to taste.
• For a stronger flavour and thicker sauce, you can reduce the amount of coconut milk added, but this will make it hotter!
• Fry off a small fresh onion with a finely chopped lump of galangal before adding the pack for extra zing and freshness (not to mention a gorgeous-smelling kitchen)!

Serving suggestions:

• Serve with sticky rice to soak up the sauce.
• For a traditional garnish, try mint, basil or coriander.
• The strong flavours of Thai dishes are usually best accompanied by simple side salads such as the Thai Cucumber and Peanut Salad or Mango Salad, or even just a simple extra ingredient like slices of banana, salted fried onions, sliced eggs, peanuts, cucumber or pineapple.