Wake up your taste buds with our fresh, aromatic Thai classic. A thin coconut sauce with distinctive flavours of lemongrass, lime leaves and green chilli.
Please note that this pack is not suitable for vegetarians. For a vegetarian alternative, try our Thai Yellow pack.
Try it with: Shellfish for a perfect dinner party feast. We love piling a bowl high with mussels in the middle of the table and letting everyone help themselves!
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Green Chilli, Lemongrass, Garlic, Salt, Galangal, SHRIMP Paste, Lime Peel, Spices), Garlic Flakes, Spices, Fresh Chilli.
Contains: WHEAT Flour, SHRIMP.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Per Packet||Gluten Free|
|Sat Fat (g)||14.8||8.8|
|Carb of which Sugars (g)||7.2||2.7|
|Dietary Fibre (g)||10.6||9.2|
Juicy and aromatic, this version of our stunning Thai Green curry is a real winner. The leftover broth also makes a wonderfully warming soup.
A light organic coconut milk made from pressed coconut kernels.
A light, fragrant curry, perfect for spring.
A sweet, sour, refreshing salad perfect for serving alongside our Thai Curry Packs.
A thin coconut sauce with distinctive flavours of lemongrass, lime leaves and green chilli.
Put fresh red chillies on your shopping list, you're going to need them!
Organic coconut milk made from pressed coconut kernels.
Who knew making fantastic Thai delights would be so easy? Experience no-nonsense cooking and tastebud-tingling food with our tricks and tips for your Thai Green.
The silky, richness of the aubergine flesh works well when paired with this thin, yet strongly flavoured sauce. In contrast to the flesh, the aubergine skins give a nice bitterness which is a great contrast with the chicken.