Thai Green Curry is my favourite Thai meal to recreate at home. To help, I use the curry kits from Thai Taste, they are essential for capturing the fresh and tangy flavour in a truly authentic way.

Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry.

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Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer. Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for.

Growing up we had an incredibly varied diet and regularly ate dishes from other cultures. But there was one cuisine I didn't try until I met my husband in my early twenties. I remember my first taste of Thai Green Curry and I've been hooked on the beautifully aromatic and fragrant flavours ever since. Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf). With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry. Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier! Pimping up curry in a jar

I hope you love this Thai Green Curry as much as we do. The Thai Taste curry kits make it so easy to recreate authentic Thai meals at home. Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe. To make this easy Thai Green Curry you will need: one Thai Taste Thai Green Curry Kit (kit contains green curry paste, coconut milk and Thai steamed herbs), 300g tofu, 300g vegetables (I used red and yellow pepper, baby sweetcorn, green beans and mangetout), 1 tbsp oil.