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  • rosana carlin

R&G Thai Green Curry

Thai 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. Thai Green curry is usually quite spicy compare to the rest of Thai curry. The reason is because it is made with fresh green chilli while other paste are made with dried red chillies.

Green curry is commonly served as thai breakfast, or lunch or evening meals at all times. They are really popular as street food as well.

Fresh, spicy and delicious.

Recipe for 3-4 people

1. Add R&G Green curry paste ( a whole sachet) into a pan with a tin of coconut milk (400ml). Cook them altogether for 10 minutes in a low heat.

2. Add chopped sweet peppers, young corn, aubergines (all chopped) into curry mixture.

and cook them for 5 minutes.

3. Add meat (prawn is recommended). If prawn, it is easily cooked, therefore cook prawn in curry mixture for 6-8minutes.

4. In case of the sauce is getting too spicy or a bit salty, add 1-2 tsp of sugar to get round taste and it usually helps.

Serve best with Jasmine Rice. Naan Bread is also a good option as well.


If you would like to have your curry consistency thicker than normal, once you cook everything, turn the gas off and leave them cool down for at least 30 minutes.

Before you have them, warm them up and enjoy them with thickness textures.

Choose a good quality of coconut milk to cook your curry.

There are some recommendation brands that we experiment and they come out very good such as Aroy-D coconut milk (Thailand), Chao-Koh (Thailand)you may find them in Morrissons, Sainsbury coconut milk, Aldi coconut milk.

Green Curry Paste


Green chilli 25%, Garlic 15%, Lemongrass 13%, shallots 12%, salt 12%, galangal 10%, kaffir-lime 8%, shrimp paste.

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