Thai Green Curry Paste

An authentic Thai green curry paste should never be too mild as the chillies deliver much of the flavour as well as the level of spiciness. I still hold that view but customer demand meant that we now also have a very Mild Green Curry Paste. However this Bangkok Style green curry paste is a medium heat and the spice levels are about what you would expect to find in a Thai green curry in Bangkok or central Thailand. That means "moderately" spicy, though as always, spice levels are subjective! The addition of fresh krachai, along with generous amounts of lemongrass, results in a green curry that is wonderfully fragrant. For anyone who prefers their Thai green curry to be really spicy then the Southern Thai Green Curry Paste will certainly deliver those heat levels. However for most palates the spiciness of this paste will be hot enough! 
Chillies. Shallots. Sunflower Oil. Palm Sugar. Lemongrass. Krachai. Galangal. Thai Fish Sauce.(Fish). Garlic. Coriander. Turmeric. Shrimp Paste.(Crustaceans). Cumin. Kaffir Lime Leaves. Pepper. Salt. 100g ℮ 
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. Gluten Free.
Shelf life 12 months from packing date.
See Recipe
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Customer Reviews

Based on 456 reviews
Henry Belmonte (Dorking, GB)
Tastetastic Green Thai curry

Having tried some of Nitsa’s other Thai Curry’s, we decided to try the Green Thai Curry which was great. Fab taste, not too spicy but spicy enough to give that authentic taste. We used Chicken, green beans and some baby shallots. Really lovely taste 🎉🎉🎉

Mark Terry (Swindon, GB)
Taste of Thai in my kitchen

I have eaten Thai food both in Thailand and in many restaurants in the UK and can honestly say that the dish I made with the paste is up there with the best!, I made it with King Prawns and some fresh Scallops and it was Devine😁

Mr Andy (Ludlow, GB)
Super Thai Green Curry!

Delivery was very prompt and a lot of thought had gone into the way it was packed.
I made my first Thai Green Chicken Curry following Nitsa’s recipe on the website using the milder Bangkok version. I had managed to buy the Squid fish sauce and the AROY-D coconut milk from Sainsbury’s. I found I did need to add all the coconut milk by the end of cooking. Didn’t need to add the fish sauce or any lime juice, it was perfect as it was. I chiffonaded some lime leaves but didn’t think they were really neccessary - could have been the supermarket leaves.
I was really pleased, it was such a success - for me anyway! My wife struggles with heat in a meal and even the milder version was a bit too hot for her. I froze the leftovers as a try out (having checked with Nitsa first). When defrosted at room temperature it heated through perfectly, I added about a quarter of a pint of plain white sauce in an attempt to reduce the heat and that worked well.
I intend to cook a bigger batch to freeze some meals. Probably 3 x recipe but using 2 sauce packets rather than 3 and I think that will be OK.
Thank you Nitsa!

Anonymous (Redhill, GB)

These truly are the best pastes I have tried. The perfect spice and flavours are amazing. So far I have tried the green Thai and Panang paste. Looking forward to trying the others.

Edwin Mullett (Milton Keynes, GB)
Deliciously authentic

A lovely green curry, clean and fresh flavours, perfect for an at home Thai curry.

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