Miew Foods Thai Green Curry

by Jo Kenny

In the YDS household we’ve become quite the experts at making curries. I can say with confidence that our spinach & chicken curry is close to rivalling restaurant spec! I promise to share the recipe soon, but for now we’re veering away from Indian and having a go with something different. Miew Foods sent me one of their Thai green curry pastes to try; something I’ve never made before!

Thai Green Curry paste

The paste is a product of Thailand and all ingredients are natural: Chili 30%, Lemongrass 20%, Garlic 15%, Salt 12%, Shallot 10%, Galangal 5%, Cumin Powder 4%, Kaffir Lime 4%.

Oh, and that 30% chilli? We’ll get onto that in a bit. The paste is an enticing thick, rich green… though don’t be tempted to do what I did and have a taste; it’s seriously powerful in it’s concentrated form! The curry I whipped up was the product of what I had in my cupboards to make as a tasty mid-week meal. Here’s what I used:

Thai Green Curry

  • 1 sachet of Miew foods Thai green curry paste
  • 2-3 large chicken breasts
  • 1 can of coconut milk
  • 1 red pepper
  • 1 red onion
  • 1 courgette
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp marjoram
  • 1 plantain
  • Basmati rice to serve

Prep your veg by cutting into long, thin slices. In a pot fry the onion in a little oil with the ginger & garlic paste. Add the vegetables and marjoram. Season well and let it sweat for 5 minutes. Now add the chicken and thai green curry paste, stir well then add the coconut milk. Leave on a low heat for the chicken to gently poach. Whilst this is cooking, fry your plantain slices in a separate pan with a little oil. Serve with fluffy white rice.

Miew foods thai green curry

Thai Green Curry paste Miew foods review

Now, if you’re looking for an authentically hot curry, this paste is for you. It was so fiery hot I could barely finish my dish! With one third of the paste being comprised of chilli my poor Western palate certainly took a beating. I’m pretty terrible with spice, but fighting through the burn I found the other flavours really fresh and vibrant; lots of zingy notes coming through from the lemongrass and kafir lime. Not so conventional but I really recommend the plantain as a side dish to this curry, the sweetness compliments the curry really well.

I did chuckle that their website even warns that this paste is made authentic style and spicier than many are accustomed to; would you believe the packet even recommends adding more chillies?! If you like a curry that’ll put some fire in your belly, give this one a try. I however, will accept defeat.

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