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The easiest way to make green curry that tastes like the real thing.
What we like most about Thai green curry is how forgiving it is—most vegetables and proteins work, and it still ends up tasting great. This paste brings all the essentials: green chilli, galangal, lemongrass, kaffir lime peel, garlic, shallots—all pounded fresh and blended in Thailand. It’s got a good kick (this is one of the spicier Thai curries), but rounds out beautifully once you add coconut milk. We keep it on hand for nights when we want something fresh, flavourful, and faster than takeout.
Perfect For:
Weeknights when you want to cook something bold—but not from scratch.
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