Originating from Central Thailand, kaeng khiao wan, meaning 'sweet-green curry', describes not its taste but its particular creamy green colour.
Milder than our Red Curry Blend, Green Curry Blend combines the zesty fragrance of tropical leaves, subtle bitterness of lemon rind, sweet heat of green chillies and wild savouriness of dried shrimp. Fish sauce gives the dish its requisite saltiness and coconut milk or cream tempers its heat. This is an easygoing dish that suits most kinds of vegetables, meat or seafood.
To make a traditional Thai green curry, heat 1 tbsp of peanut oil in a wok, add 1 finely chopped shallot and 2 tbsp of Green Curry Blend, pounding the mixture into a paste-like consistency with a wooden spoon as you fry. Once fragrant, add 500g of diced chicken and fry until sealed, then add 1 cup of coconut cream and ½ tsp of fish sauce. Bring to simmer, add vegetables and cook for another 10 min. Serve with steamed rice and fresh Thai basil. Serves 4.