Green curry is the most popular of all. Green curry is made from fresh green chilli which will be blended with thai herbs such as lemongrass, galangal, kaffir-lime leaves etc. The authentic thai green will never put any coriander leaves to make the colour green. Corriander has strong taste itself and wouldn't go well with other ingredients in the green curry. The spicy from thai green chilli will slowly come into your palette and you will eventually taste it more and more through the meal.Green curry is commonly served as thai breakfast, lunch and evening meals as you would wish for in Thailand. They can be served with jasmine rice or any of Nann Bread.
Add R&G Green curry paste into a pan with a tin of coconut milk.
Add sweet peppers, young corn, aubergines (all chopped) into curry mixture.
Add prawn in the curry and slow cook for 20mins.
Add 1-2 tsp of sugar to get round taste.
Serve with Jasmine Rice
If you like to have very creamy and thick curry, leave them in the fridge overnight and warm it up the next day. Seafood is the best for green curry and easily to cook
Green Curry Paste
green chilli 25%, Garlic 15%, Lemongrass 13%, shallots 12%, salt 12%, galangal 10%, kaffir-lime 8%, shrimp paste.