Green curry

Where to use this green curry?

Thai green curry is delicious with scallops and cream, cod, shrimps with coconut milk or diced beef.

How to get the best from this green curry?

Our recipe ideas for this green curry:

• Thai green chicken curry: fry 1.5 teaspoons of green curry and sugar in olive oil (check out the full recipe below);

• Green curry with mussels: add 2 teaspoons of green curry to your mussels while cooking then add 20 cl of coconut milk;

• Sautéed shrimps with green curry: add 1 teaspoon of green curry to your shrimps while cooking;

• Rice with green curry: add 1 teaspoon of green curry to 20 cl of coconut cream then pour over your rice.

Thai green chicken curry

Ingredients (for 2 people)

8 Thai basil leaves;

2 chicken breasts;

50 g courgettes;

50 g aubergines;

3 tablespoons Vietnamese fish sauce;

250 ml coconut milk;

4 tablespoons Terre Exotique Lesbos olive oil;

1.5 teaspoons Terre Exotique green curry;

2 tablespoons Terre Exotique brown sugar;

3 Terre Exotique kaffir lime leaves.

Method

Start by dicing the chicken breasts, courgettes and aubergines. Fry 1.5 teaspoons of green curry and sugar in olive oil over a medium heat.

Add the chicken with 2 tablespoons of coconut milk. Leave to cook for 2 minutes then add the rest of the coconut milk and the vegetables, kaffir lime leaves and the Vietnamese fish sauce.

Leave to cook for 10 minutes over a medium heat. Sprinkle with chopped Thai basil and serve with Thai rice. 

The aromas of green curry

This Thai green curry releases aromatic notes of lemon grass, ginger and chilli giving it both a slightly spicy and a deliciously fresh taste.

Terre Exotique green curry

What’s in our green curry?

Our green curry is made from ginger, coriander, salt, holy basil, shallots, My Khaen berry, kaffir lime, garlic and chilli releasing acidic hot aromas.

How is curry made?

The word “curry” has lots of different meanings. Curry is a stew-type dish made with sauce and spices. Curry powder, like Terre Exotique’s green curry, is a blend of spices used in cooking to season dishes. Rather than the term curry, Indians are more likely to use the word “masala” which means “mix” in Hindi. Curry paste is a blend of spices mixed with a fat-based product (sesame or peanut oil) and fresh herbs. Curry leaf comes from the curry tree (Murraya koenigii) and is also used in cooking, like bay leaves in Western cuisine.

Thai green curry

Green curry comes from Thailand, known as the Kingdom of Siam until the beginning of the 20th century. Thailand has never been colonised and so has preserved its culinary traditions over time. Thai green curry was made from ingredients that Thai people found in their garden to spice up their dishes. Nowadays, green curry is still widely cooked in Thailand and is one of their traditional dishes.