A common misconception is that green curry is mild, however traditionally this isn’t so. In this green curry paste we use a mixture of the intense green birdeye chilli and long green chillies, this gives the paste it’s vibrant green colour and authentic kick.
(Allergens bold/italic/underlined) Green birdseye chilli, long green chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, coriander root, red turmeric, kra chai, makrut lime zest, gapi (shrimp paste), coriander seeds, cumin seeds, mace, white peppercorns, salt, fish sauce, palm sugar
Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk. Simmer for 20 minutes. Serve with rice.