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Thai Green Curry

Experience the exotic flavors of Thailand with our authentic Thai Green Curry. Delight in a harmonious blend of aromatic herbs, spices, and creamy coconut milk, simmered with tender vegetables and your choice of protein.

  • 0 - 30 Minutes
  • Medium
  • Serves: 4

This recipe uses:


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Thai Green Curry




  • 3 pouches Tilda Fragrant Jasmine Rice
  • 4 cloves garlic, peeled, roughly chopped
  • 2 shallots, peeled roughly chopped
  • 1 5cm piece ginger, peeled roughly chopped
  • 2 lemongrass stalks, trimmed
  • 2 green chilies
  • 1 tsp ground cumin
  • 2 large handfuls fresh cilantro leaves
  • Juice of 1 lime
  • 6 boneless chicken thighs cut into strips
  • 2 tbsp peanut oil or oil of your choice
  • 2 cups mixed mushrooms, roughly chopped
  • 1 can coconut milk
  • 1 3/4 cups chicken stock
  • 6 bay leaves
  • 2 cups snap peas
  • 2 cups bok choy, roughly chopped

How to make Thai Green Curry

  1. Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the cilantro into a food processor and blitzing until finely chopped.

  2. Add the lime juice and blitz again.

  3. Heat the oil in a large pan and cook the shrimp for 2-3 minutes on a medium, transfer to a plate.

  4. Add the mushrooms to the pan and fry for 3-5 minutes - transfer to the plate with the shrimp.

  5. Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock, and add the kaffir lime leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes.

  6. Add the shrimp, mushrooms, red bell peppers and asparagus and cook for 5 minutes.

  7. Heat rice according to package directions.

  8. Serve with the cooked rice and garnish with Thai basil leaves.