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Green Curry Kit


Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes

Authentic Thai cuisine

Difficulty: Super Easy


 

Thanks for purchasing our Rosa’s @ Home meal kits! (If you haven’t done it already, you can head over here to get your hands on our delicious kits).

Here’s a little video with our co-founder, chef Saiphin, to help you put that meal together. We hope you enjoy cooking it as much as we did!



Ingredients

The kit includes:

  • rosa’s green curry paste
  • steamed chicken or tofu
  • coconut milk
  • jasmine rice
  • green & red chillies
  • kaffir lime leaves
  • thai basil
  • bamboo shoots
  • aubergine

Not included are other vegetables. You can add anything from green beans, baby corn, courgette, broccoli, to cauliflower.

Method

  1. Cook the rice: Before you make the curry, we recommend cooking the jasmine rice first as it will need time to simmer. If you don’t have a rice cooker, simply follow chef Saiphin’s instructions on how to cook jasmine rice in a saucepan here: www.rosasthaicafe.com/thai-tips/how-to-cook-rice
  2. Prepare your vegetable by cutting aubergines (and any other veg) into bite-size chunks, about 1-inch pieces; slice the chillies diagonally. Set aside.
  3. In the saucepan, heat 2 tablespoons of cooking oil over medium-high heat and add the curry paste. Stir-fry for 10 seconds until they are mixed well. Be careful of spitting!
  4. Reduce the heat to medium and add half the coconut milk and kaffir lime leaves, and mix well. Keep stirring gently and cook for another 2 minutes until you see the green oil rises to the surface
  5. Add the remaining coconut milk, aubergines, bamboo shoots, steamed chicken or tofu, and any other veg of your choice
  6. Add 1 cup of water to the curry to thin out the sauce slightly and simmer over medium heat for 6-8 minutes until all ingredients are cooked through
  7. Add the chillies and stir in the Thai basil leaves just before you serve
  8. Ladle into serving bowls, garnish with a few basil leaves and serve with steamed rice

leftover tips by chef saiphin:

  • Store leftover green curry and jasmine rice in air-tight containers. They can be kept for up to 2 days.
  • Why not turn your leftovers into a Green Curry Fried Rice? Simply add them together over a hot wok with a tablespoon of cooking oil. Cook for a few minutes until the rice takes up a nice green colour. Serve immediately.


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