Green curry paste

Nittaya Green Curry Paste in a practical 50g bag is a highly concentrated and therefore very rich seasoning paste for an authentic, typical green Thai curry.

In 1964, the first curry paste was created in a small kitchen by Mrs. Nittaya and her family. Today, the family business is known worldwide for its authentic curry pastes with the perfect balance that a real Thai curry is all about. Every Thai cook knows Nittaya and the highly concentrated curry pastes of high quality can therefore be found in the better restaurants.

Contents: 50g

Recipe GREEN CURRY
Ingredients
Coriander roots, Coconut milk, Crisp eggplant, Kafflelime leaf, Sweet basil, Salt, Fish sauce, Palm sugar, Free-range chicken and Spices. Don`t worry if you cannot get some of them, all can be substitute (see tips).
Directions
Boil meat with dilute coconut milk. Heat 400ml concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 50 grams of green curry paste cook until boiled. Seasons with fish sauce and palm sugar. Add meat stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk and fresh basil (serve two).
Tips
Red meat, fish balls and chicken work very well for green curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots are also delicious. Basil and coriander roots adds extra fragrance but not necessary. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.