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Thai Green Coconut Curry Starter

Balancing the flavors of spicy green chiles, ginger, lemongrass, and coconut, this Thai Green Coconut Curry Starter is a simple, delicious way to create authentic Thai green curry in minutes.

· Simply add water and simmer to create a light, creamy curry sauce

· Bright, sweet, complex flavor with notes of ginger, lemongrass, and lime leaves

· Dairy-free

Manitou Trading Company
Price: $24.25
$1.92 / Ounce

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Suggested uses

  • Add to sautéed meat or vegetables, add water, then simmer for an authentically flavored green curry

  • Use more or less liquid to control heat level and consistency

  • Blend with sour cream and yogurt to create a unique dip or spread

  • Basic prep

    Combine 1/3 cup of Vegan Thai Coconut Green Curry Starter with 1 cup of water and reserve. Separately add 8 ounces of diced protein or vegetables to a hot skillet with 1 tablespoon of oil and cook thoroughly. Add the reserved starter to the pan and stir, simmer to a low boil and serve.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Coconut milk powder (Coconut milk, tapioca maltodextrin, gum acacia), Corn starch, Spices, Salt, Natural flavors, Coconut sap sugar, Spinach powder, Onion, Contains 2% or less of Shallots, Lime leaves, Garlic, Lemongrass, Tamarind powder, Scallions, Citric acid. Contains: Tree Nuts.

    Although archeological evidences dates curry consumption in India to as early as 2600 BCE, it started to become popular in Thailand during the 13th century. As European traders spread both Indian and European spices and ingredients across Asia, culinary traditions from both cultures were adopted and adapted to create modern Thai cuisine. One example is the chile pepper, which had been introduced to Thailand by Portuguese traders and would go on to form the backbone of Thai curries. Another Thai innovation is the use of coconut oil and milk in place of the ghee (clarified butter) typically used in Indian curries.

    Thailand has several curry varieties, which are distinguished by their color and the type of chile used. The most popular types of curry are green, yellow, and red. Although recipes vary, most Thai curries contain coriander, lemongrass, kaffir lime rind, garlic, shallots, palm sugar, and lime juice. Thai Green Curry (Kaeng Khiao Wan) uses green chiles, which tend to be hotter and more robust than milder red varieties. Green curries usually contain a protein, traditionally fish, fish balls, or meat and any variety of vegetables. Thai green curry is typically served with rice, but can also be served with rice noodles.