Green curry 45 g (short BBD)

Which dishes pair well with Thai green curry?

Thai green curry is a perfect match for creamy scallops, cod, coconut milk prawns, or sliced beef. It’s a true ally for adding an exotic and aromatic touch to your dishes.

How to cook with green curry?

Delicious ideas to try at home

· Thai green curry chicken: sauté olive oil with 1.5 teaspoons of green curry and a pinch of sugar (full recipe below);

· Green curry mussels: add 2 teaspoons of green curry while cooking, along with 20 cl of coconut milk for a creamy sauce;

· Green curry shrimp stir-fry: stir in 1 teaspoon of green curry during cooking to spice up the dish;

· Green curry rice: mix 1 teaspoon of green curry into 20 cl of coconut cream and pour it over the rice for a fragrant side.

Thai green curry chicken recipe

Ingredients (for 2 people)

8 Thai basil leaves
2 chicken breasts, diced
50 g diced zucchini
50 g diced eggplant
3 tablespoons nuoc mam sauce
250 ml coconut milk
4 tablespoons Lesbos olive oil from Terre Exotique
1.5 teaspoons Terre Exotique green curry
2 tablespoons Terre Exotique brown sugar
3 Terre Exotique combava leaves

Instructions

In a pan, heat 1 tablespoon of olive oil, then add the green curry and brown sugar. Let it melt over medium heat.

Add the diced chicken along with 2 tablespoons of coconut milk. Sauté for 2 minutes.

Next, add the remaining coconut milk, vegetables, combava leaves, and nuoc mam sauce. Simmer for 10 minutes over medium heat.

Serve hot with Thai rice, topped with freshly chopped basil.

The subtle aromas of green curry

This Thai green curry reveals intense aromas of lemongrass, ginger, and chili. It strikes a perfect balance between freshness and spiciness, ideal for vibrant, flavorful dishes.

What’s in our green curry blend?

Our house blend includes: ginger, coriander, salt, holy basil, shallot, Ma Khaen berry, combava, garlic, and chili. A combination that delivers bold and tangy aromas.

What exactly is curry?

The word "curry" can refer to several things: a simmered dish with spices, a spice powder (like our green curry), or a curry paste.

In India, the term "masala" – meaning "blend" in Hindi – is preferred. Curry paste combines spices with a fat (like sesame or peanut oil) and fresh aromatic ingredients.

Don’t confuse it with curry leaves either, which come from the curry tree (Murraya koenigii) and are used in cooking like bay leaves in Western cuisine.

A journey to Thailand with green curry

Green curry originates from Thailand – formerly known as the Kingdom of Siam. As a country that was never colon