Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x To make this easy Thai Green Curry you will need: one Thai Taste Thai Green Curry Kit (kit contains green curry paste, coconut milk and Thai steamed herbs), 300g tofu, 300g vegetables (I used red and yellow pepper, baby sweetcorn, green beans and mangetout), 1 tbsp oil. Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier! Pimping up curry in a jar

Growing up we had an incredibly varied diet and regularly ate dishes from other cultures. But there was one cuisine I didn't try until I met my husband in my early twenties. I remember my first taste of Thai Green Curry and I've been hooked on the beautifully aromatic and fragrant flavours ever since. Thai Green Curry is my favourite Thai meal to recreate at home. To help, I use the curry kits from Thai Taste, they are essential for capturing the fresh and tangy flavour in a truly authentic way. The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. Thai Green Curry is….Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry.

Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer. Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins) If you enjoy Thai food then my guess is you'd love to visit Thailand? Well, you could be doing just that thanks to the exciting competition Thai Taste have running for the remainder of January 2019. Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf). The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jarIf you make your own green curry paste, you can skip the spicy chillies without compromising on flavour!

It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!” Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado.

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Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery.