We want our customers to enjoy the true essence of Thai Cuisine, encompassing nature, health, freshness, aroma and taste.
Possible only by using the best fresh herbs and spices, blended in a traditional way, with nothing else but a little sea salt. It puts the ingredients front and foremost, and when used in recipes, is uncompromising, real and beyond challenge.
Pure and Simply Thai
It is so full of flavour that one pack is all you need
for 8 servings.
"Our Thai Green Curry Pastes use high quality, 100% natural ingredients, fresh from local farmers, blended to an age-old recipe that respects traditional proportions, for health, vitality, aroma and taste."
There are various types of green chillies, some are hot, while others are sweet. Mixing these types of chillies produce the right balance of colour and heat.
In the Thai name for "Green Curry", there is the word "wan" which means "sweet", however, this doesn't relate to its sweetness, but to the colour "Sweet Green".
Southern Green curry can be quite spicy, although it does have a mild sweetness to it too.
Originating at the start of the 20th century, during the reign of King Rami 6 or 7, the ingredients do vary from region to region. It includes fish or meat, a coconut milk base, seasoned with palm sugar and shrimp paste or fish sauce. Typically, aubergines and baby (pea) aubergines are used, but other green vegetables can be used.
The sauce is usually quite thin and depends on the amount of coconut milk and water used, so can be made into a mild, but flavoursome curry to serve with a wider selection of dishes in a meal and eaten with steamed rice or Khamon Chin noodles. Green curry can be made thicker and spicer by adding less coconut milk and can be eaten with flatbread, as can other variants.