A creamy, aromatic sauce with coconut milk, green chillies and lemongrass. Cook with chunks of chicken breast or beef and baby aubergine. Serve with Thai Jasmine rice and garnish with fresh coriander and chopped green chillies.
Water, coconut milk, fish sauce, green chilli, onion, sugar, garlic, modified tapioca starch, lemongrass, yeast extract, galangal, coriander, cumin, kaffir lime leaves and chlorophyllin.
Thai Green Curry Sauce
1. Heat 2 tablespoons of oil in a saucepan, add 350g beef/chicken of your choice (cut into small pieces) and sauté over moderate heat for 5 minutes.
2. Add Brahim's Thai Green Curry Sauce and let it cook. Reduce the heat and simmer uncovered or low to moderate heat for 8 minutes, stir occasionally. Piping hot large servings.