Basically is similar to the red curry paste, however the green (young) chilli is used instead of the red chilli. The paste therefore has unique greenly aroma and hotness from green chilli. It is normally used with coconut milk for preparing curry soup.
Ingredients:
Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp Paste (Shrimp 80.0%, Salt) 4.0%, Kaffir Lime Peel 2.0%, Coriander Seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.
Allergy Advice: For allergens, see ingredients in Bold.
Directions:
Stir-fry 50g of green curry paste in 1 tbsp. soybean oil, then add 1 cup (240ml) of coconut milk.
Add 200g of meat and continue cooking.
Add another 1/2 cup (120ml) of coconut milk and 1/2 cup (120ml) of water. Heat until boiling.
Add 100g of vegetables and cook until they soften.
Add 1/2 tsp. sugar. Taste and season as required.