MA's Kitchen Thai Green Curry Paste is made from a traditional recipe of green chilli, galangal, lemongrass and aromatic spices, balancing heat with fresh fragrance. It is a shortcut to a Thai green curry at home: add coconut milk, vegetables and your choice of protein, and the paste does the rest.
Alongside lemongrass, green chilli and galangal, the blend uses kaffir lime leaves, basil, coriander, ginger, cumin, pepper and turmeric, with vegetable oil, garlic, onion and lime. The paste is vegetarian and gluten-free, so it suits a vegetable curry as well as chicken, meat or seafood. A 75g pack makes a family-sized curry to serve with steamed rice.
Ingredients
- Spices & Herbs (Lemongrass, Green chilli, Kaffir lime leaves, Galangal, Basil, Coriander, Ginger, Cumin, Pepper, Turmeric)
- Vegetable oil
- Salt
- Sugar
- Vinegar
- Garlic
- Rice
- Onion
- Lime
How to use
For a Thai Green Chicken Curry, fry the paste in a little oil for a minute until fragrant, add sliced chicken and stir to coat, then pour in coconut milk and simmer until the chicken is cooked. Add vegetables such as aubergine, beans or peppers towards the end so they keep some bite. For a vegetarian curry, use vegetables or tofu in place of chicken. Serve with steamed rice.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
