1) Materials: green pepper, red pepper, shallots, garlic, onion, lemon grass, galangal, kaffir (lemon leaves), lemon juice, lemon, coriander roots, coriander leaves, coriander seed, green pepper corns, cumin, herbs, holy basil, sweet basil
2) Seasonings: bean oil, coconut cream, coconut sugar, fish oil, shrimp paste
3) Suggested to cook with: chicken breast, sea food, and light pork
4) How to cook
(a) General Thai curry
A. Heat the pot with vege oil
( B. put some garlic or pepper into the oil if you like to smell better or skip this process)
C. When the oil gets heat, put the 400g of chicken or seafood into the hot pot
D. When the step 3 material get 80% done, pls add 1/2 box of green curry. If you want to put some vege together with your seafood or chicken, pls make them less than 200g and put after 1 mins of putting chicken or seafood.
E. After 3~5 mins boiling, it is done.
F. If you want to add coconut cream or lime juice, pls add when you make them to the dish, because these materials are easy to be losing smell if you make over-cooking.
(b) Some special recipes
A. Dressing sauce：just combine our curry paste with coconut cream or mayonnaise, volume is as you like。 And use this healthier sauce to make topping for your salad.
B. Please use 1/4 box of green curry to stirred fried with 300g shell food, that taste will be different and enjoyed.
C. Steaming fishes; put 1/2 box of green curry with 400g fish together and to steam. After steaming for 20 mins, pls add 20g lime juice and some fish oil to adjust the flavor.
D. Green curry soup; prepare 120ml coconut cream+ 100ml water+ 300ml green curry paste, boil them together. Then add 400g (fish or chicken+ vege), boil another 10 mins. Before serve, pls add 120ml coconut cream.
5) The story of green curry.
Green curry is from area of Bangkok, central of Thailand. This region is hot, humid, good generation of fishes and seafood from its geography. Taking its regional concept and all kinds of green color species, thai people create a special, strong, and good smell curry. Green curry only appears in thai menu, except from other countries that are noted for curry in the world. Let’s cook is also noted with green curry, because we are devoted with real thai materials, especially our green pepper corns, this is really unique and expensive from other species. However, we still insist on adding this to complete the full body of smell and taste of green curry. Try our devotion, and let’s cook.
Pls keep all our products into refrigeration, expired after 10 days
Or frozen, keep it 30 days
From farmers’ collecting to you, there wont be lasted over 3 days,
please try it in its most fresh time. Let’s cook.
( B. put some garlic or pepper into the oil if you like to smell better or skip this process)
C. When the oil gets heat, put the 400g of chicken or seafood into the hot pot
D. When the step 3 material get 80% done, pls add 1/2 box of green curry. If you want to put some vege together with your seafood or chicken, pls make them less than 200g and put after 1 mins of putting chicken or seafood.
E. After 3~5 mins boiling, it is done.
F. If you want to add coconut cream or lime juice, pls add when you make them to the dish, because these materials are easy to be losing smell if you make over-cooking.
(b) Some special recipes
A. Dressing sauce：just combine our curry paste with coconut cream or mayonnaise, volume is as you like。 And use this healthier sauce to make topping for your salad.
B. Please use 1/4 box of green curry to stirred fried with 300g shell food, that taste will be different and enjoyed.
C. Steaming fishes; put 1/2 box of green curry with 400g fish together and to steam. After steaming for 20 mins, pls add 20g lime juice and some fish oil to adjust the flavor.
D. Green curry soup; prepare 120ml coconut cream+ 100ml water+ 300ml green curry paste, boil them together. Then add 400g (fish or chicken+ vege), boil another 10 mins. Before serve, pls add 120ml coconut cream.
5) The story of green curry.
Green curry is from area of Bangkok, central of Thailand. This region is hot, humid, good generation of fishes and seafood from its geography. Taking its regional concept and all kinds of green color species, thai people create a special, strong, and good smell curry. Green curry only appears in thai menu, except from other countries that are noted for curry in the world. Let’s cook is also noted with green curry, because we are devoted with real thai materials, especially our green pepper corns, this is really unique and expensive from other species. However, we still insist on adding this to complete the full body of smell and taste of green curry. Try our devotion, and let’s cook.
Pls keep all our products into refrigeration, expired after 10 daysOr frozen, keep it 30 days
From farmers’ collecting to you, there wont be lasted over 3 days,
please try it in its most fresh time. Let’s cook.
(2). after process 1, still cook around 2 to 3 mins ( so totality is around 5 mins till now)
(3). put the curry paste + water into the hot pot, and boil them
(4). after boiling and keeping boiling for 1 min, put the red pepper into the hot pot
3) put fish cubes into process 2 plate, soak the fish cubes with that mixed powder
4) take out the fishes cubes
5) put these fish cubes into process 1 sticky paste, soak them again
