Southern Thai Green Curry Paste

Few Thai dishes have become more standardised in the West than Thai green curry yet in Thailand there are many regional variations to this dish. This is one of them. The heat comes from the tiny bird's eye chillies that are added to so many dishes in Southern Thailand. Yes, it's hot but the complex array of flavours still come through to tantalise the taste buds and it's wonderful with a cold beer! This is really a curry for the heat lovers, lesser mortals may prefer a medium spiced Thai green curry like the Bangkok Style Green Curry.  Or for those of you want the mildest curry experience possible we now have a Mild Thai Green Curry paste.
Chillies. Birds Eye Chillies. Shallots. Sunflower Oil. Coconut Palm Sugar. Lemongrass. Galangal. Thai Fish Sauce.(Fish). Garlic. Coriander .Turmeric.  Cumin. Shrimp Paste, (Crustaceans).Kaffir Lime Leaves. Pepper. Salt. 100g ℮
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
See Recipe. 
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£1.99 total for unlimited pouches of any variety.
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Customer Reviews

Based on 212 reviews
Julie A. (Warwick, GB)
Southern Thai green curry paste

Well this one's not for the faint hearted ! Absolutely delicious flavours, not just heat. The best green curry paste I've used. If you don't want a sneezing fit, open the window or get the extractor on when frying the paste !

Edwin Mullett (Luton, GB)

My son recommended this site for authentic Thai curry pastes as i’d given up searching after supermarket and other disappointments. Excellent pastes and lovely advice about the cooking and use of other ingredients. You will not be disappointed if your looking for the real thing… just found it. Enjoy.

Darren Sherwood (Woking, GB)
I love it!

Great taste, easy to use

Nick (Ipswich, GB)
Southern Thai Green Curry Paste

I tried this one for the first time a few weeks ago. Strongly recommend it as part of anyone's education into Thai food and it regional variations. I found it remarkably fragrant and subtly different to the other pastes that Nitsa produces. I added a few kaffir leaves and some Thai basil (which you can now get in Tesco, and it is actually good!), plus a dash of fish source and the end result is better than anything I've had in a restaurant. It is very hot but what I do is serve the curry in a separate bowl rather than pour it over the rice (which is what we tend to do in England!) and that way, you control the burn (and I also think you perceive the flavours of the curry better). I would say this is one of the very best of Nitsa's pastes, although they are all superb of course.

Julie A. (Warwick, GB)
The best thai pastes by far

I made the green curry chicken wraps using the recipe in the blog. I wouldn't have thought of making a Thai style wrap. Absolutely delicious and a big hit with us. Brilliant pastes, far superior to anything from the supermarket. Will try making the more usual green curry next time, bound to be delicious.

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Amelia (London, GB)

Absolutely loved the Thai green curry paste, I have recommended it to all my friends and will no longer buy pastes from the jar!

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Having visited thailand many times this curry paste was the most authentic one I’ve tasted outside of thailand, just the right amount of flavours and heat and definitely will be ordering more thanks

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Graham L (London, GB)
Excellent with BBQ Pork Chops

Marinate two large pork chops using one packet of Chiang Mai Curry Paste for 6 hours in a fridge. Then place into a cast iron dish / skillet and cook on the BBQ for 8 to 10minutes until cooked - excellent Verified Reviews Badge
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