Southern Thai Green Curry Paste

Few Thai dishes have become more standardised in the West than Thai green curry yet in Thailand there are many regional variations to this dish. This is one of them. The heat comes from the tiny bird's eye chillies that are added to so many dishes in Southern Thailand. Yes, it's hot but the complex array of flavours still come through to tantalise the taste buds and it's wonderful with a cold beer! If you prefer a somewhat milder Thai green curry then try the Bangkok Style Green Curry.
Chillies. Birds Eye Chillies. Shallots. Sunflower Oil. Coconut Palm Sugar. Lemongrass. Galangal. Thai Fish Sauce.(Fish). Garlic. Coriander .Turmeric.  Cumin. Shrimp Paste, (Crustaceans).Kaffir Lime Leaves. Pepper. Salt.
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
See recipe.Thai green curry.
No artificial colours, flavours or preservatives. Gluten Free.
Shelf life 12 months from packing date.

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Customer Reviews

Based on 57 reviews
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E
Emma E. Emma
Delicious!

I love Thai curries, but have always felt that mine were falling short of the mark! Not anymore! I love this curry paste -- I've used it multiple times with all sorts of veggies, and it's always delicious. Dinner guests love it as well. Perfect amount of spice!

S
Sophie Lawrence S.L. Sophie L.
Best Thai curry ever!

Hot but very tasty! I love mythaicurry - we make them regularly and always receive high praise when serving to friends. I always use either ALDI or Lidl coconut milk - each have a higher percentage of coconut than other supermarkets / leading brands. We pack them out with veg so feels like a healthy meal as well as being out of this world tasty!
Thanks mythaicurry - keep up the good work!

T
Timothy Pool T.P. Timothy P.
OMG

Really nice authentic taste, better than any supermarket sauce, also used Aroy D coconut milk as recommended off Amazon quite cheap. Masa man is also fabulous, I did it with beef, yum !

r
richard mosse r.m. richard m.
Thai Green Curry

Simply wonderful. I made a delicious curry with salmon, the advice on coconut milk was a revelation. A million times better than any other paste I have tried. Totally scrumptious marriage of spices. Thank you.

J
Jonathan Watson J.W. Jonathan W.
They're all good.

We've had red, green and massaman curries. They all taste good and do exactly what they should do. And they have a very sensible shelf life plus rapid delivery. What's not to like?


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