Authentic Thai Green Curry
Green Curry, known as Kaeng Khiao Wan in Thai, which translates to "Green Sweet Soup", is a fiery and flavorful Thai soup made with coconut milk. Considered by many in the West to be a "signature" dish of Thai cuisine, its vibrant green hue comes from the green chili peppers that give it its spiciness.
Green Curry made its debut during the reign of King Rama 6 or Rama 7, between 1908 and 1926. Its traditional paste is painstakingly made by pounding together green chiles, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, cumin, white peppercorns, shrimp paste and salt.
For a convenient culinary experience, you can choose Lobo Green Curry paste, known for its use of fresh ingredients. This versatile curry goes well with a variety of meats, including pork, chicken, beef, fish or a medley of seafood options.
Green Curry paste ingredients
🌶️ Chilli 30%
🌶️ Lemongrass 20%
🌶️ Garlic 15%
🌶️ Salt 11%
🌶️ Shallot 8.5%
🌶️ Galangal 5.5%
🌶️ Shrimp paste (Shrimp, Salt) 3%
🌶️ Kaffir lime peel 3%
🌶️ Coriander root 2.5%
🌶️ Spices (Cumin, Turmeric) 1.5%
Allergen information
⚠️ Contains shrimp. May contain fish, crab and molluscs (scallops. Squid).
Thai Green Curry with curry paste
✅ Heat a skillet and add 1 cup (240 ml) coconut milk along with the contents of this packet.
✅ Add 250 grams of sliced beef or chicken and stir-fry until done. Add 1 cup (240 ml) water and bring to a boil. For a more flavorful and creamy curry, substitute coconut milk or milk for the water.
✅ Add some eggplant, sweet basil leaves, kaffir lime leaves and chili.
✅ Add fish sauce to taste. Bring to a boil and remove from heat.
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