Home Products Thai Curry Paste Story About Us Contact Us GREEN CURRY Green curry is one of the most popular of all Thai curries. It's a little spicier than red curry with a distinctive fragrance. However, the spicy taste doesn't mask the fresh aromatic herbs and spices used in the recipe. When cooking green curry it's timing and fresh ingredients are crucial. Green Curry Paste Green chilli, Shallots, Garlic, Galangal, Lemongrass, Kaffir lime- peel, Shrimp paste and salt Ingredients Coriander roots, Coconut milk, Crisp eggplant, Kafflelime leaf, Sweet basil, Salt, Fish sauce, Palm sugar, Free-range chicken and Spices. Don't worry if you cannot get some of them, all can be substitute (see tips). Directions Boil meat with dilute coconut milk. Heat 400ml concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 50 grams of green curry paste cook until boiled. Seasons with fish sauce and palm sugar. Add meat stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk and fresh basil (serve two). Tips Red meat, fish balls and chicken work very well for green curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots are also delicious. Basil and coriander roots adds extra fragrance but not necessary. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.   CHILLI OIL | KARI CURRY (INDIAN STYLE) | MASAMAN CURRY | PANANG CURRY | RED CURRY Nittaya Thai Curry Products Co., Ltd. 9/10 Moo 4 Ladlumkeao-Banglane, Rahang, Ladlumkeao, Pathumtani 12140 Thailand Tel: +662 9761600 Fax: +662 9761604 Nittaya Thai Curry Company Limited © 2003. All Rights Reserved.