Thai Green Ideas, Tips and Serving Suggestions
A spicy, coconut-based curry flavoured with fragrant lime leaves and lemongrass, our Thai Green is the perfect meal to usher in the warmer Spring weather. Vegetarian or simply not a fan of spicy food? Try our Thai Yellow instead.
Try it with:
- Lighter meats like chicken, turkey or pork.
- Any seafood. We are particularly fond of Mussels in a Thai Green Broth, topped with crispy fried onions.
- Prawns and pineapple for a wonderful blend of subtle seafood and fruity sweetness.
- Charred aubergine, peas, roast spring onions and shitake mushrooms.
- Mangetout, pak choi, carrot and babycorn, garnished with spring onion. Make sure to leave the veg crisp and crunchy!
- Balance the mix of sour, salty, hot and sweet Thai flavours at home by adding lemon and sugar to taste.
- For a stronger flavour and thicker sauce, you can reduce the amount of coconut milk added, but this will make it hotter!
- Fry off a small fresh onion with a finely chopped lump of galangal before adding the pack for extra zing and freshness (not to mention a gorgeous-smelling kitchen)!
- Serve with sticky rice to soak up the sauce.
- For a traditional garnish, try mint, basil or coriander.
- The strong flavours of Thai dishes are usually best accompanied by simple side salads such as the Thai Cucumber and Peanut Salad or Mango Salad, or even just a simple extra ingredient like slices of banana, salted fried onions, sliced eggs, peanuts, cucumber or pineapple.
- Add a blob of a sweet or fruity condiment to your plate in true Thai style. How about Rosebud’s Sweet Chilli Sauce, or Cherry Tree’s Chilli and Pineapple Chutney?