Thai Curry

• Perfect Thai Green Curry
Serves 3/4

You will need:

Dash of vegetable oil
2 Spring onions – thinly sliced
200ml Thai Taste coconut milk
1 tablespoon Thai Taste Green Curry Paste
1 teaspoon Thai Taste Fish Sauce
1 teaspoon Thai Taste Palm Sugar
4 Mini corn – cut into quarters lengthways
1 mini pepper (or ΒΌ large sweet pepper) – deseeded and thinly sliced
75g large fresh (or cooked) prawns
25g small Mange Tout (about 4-5 pods)


Add more Thai Taste Green Curry Paste for a hotter curry and use chicken or more vegetables if you're not a fan of prawns.


  1. Heat the oil in a large frying pan over a medium heat and add the spring onions. Fry for about 30 seconds then add a tablespoon of coconut milk and the curry paste
  2. Cook stirring continuously for another minute and then add the rest of the coconut milk, the fish sauce and the palm sugar. Increase the heat and bring to a gentle boil/simmer whilst stirring constantly.
  3. Add the corn and sweet pepper, stir and reduce the heat a little if necessary but maintain a constant simmer. Allow to simmer for 2 minutes then add the prawns and the mange tout. Stir and cook for a further 2-3 minutes until the prawns are cooked through.
  4. Serve immediately with plain boiled rice.


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