Thai Green Curry
Thai Green Curry spice blend is an herbaceous, citrusy, and warm spice mix inspired by the Thai green curry profile, combining parsley and dried lemon with coconut, ginger, cilantro, onion, garlic, and dried chili peppers.
The green, herbaceous character of parsley is accentuated by the brightness of dried lemon and ginger. Coconut and brown sugar create a soft, slightly sweet background, while onion and garlic provide a strong flavor base. It can be used in everything from coconut milk curries to chicken, seafood, and tofu; noodles, rice, soups, and marinades.
Contents:
Parsley, dried lemon, coconut, ginger, onion, garlic, dried chili peppers, brown sugar, cilantro, sea salt
Vegan
Our 100% natural, hand-blended products contain no preservatives, artificial or nature-identical flavors, colors, or aromas whatsoever.
Thai Green Curry is a dry spice blend inspired by the herbaceous, citrusy, sweet, salty, and spicy balance found in green curry dishes of Thai cuisine. When combined with coconut milk and oil, it creates a smooth, aromatic curry base for chicken, seafood, tofu, and vegetables.
Traditional Thai green curry is based on a simmering process using fresh green peppers and aromatic ingredients, cooked in coconut milk. Mama Ram Thai Green Curry, on the other hand, is a dry, vegan version that's easy to store and can be used in various recipes. It's not the consistency of ready-made curry paste; it's used by combining it with oil, coconut milk, or other liquids in the recipe.
Parsley forms the green and herbaceous side of the mixture. Dried lemon adds a bright, slightly tart, and intense citrus touch to this character; ginger provides a vibrant and warming sharpness.
The coconut gives the mixture a soft, slightly sweet, and rounded base. Brown sugar enhances this sweetness while balancing it with the tartness of the dried lemon and the warmth of the pepper. For a creamy consistency, the mixture needs to be combined with coconut milk.
Onions and garlic create a rich, appetizing flavor base. Cilantro adds a light citrusy and earthy depth, while dried peppers provide a fruity and measured warmth.
Expect a profile of Otsu that is citrusy, slightly sweet, garlicky, and moderately spicy. It doesn't quite capture the intense green color of freshly made green curry paste; it offers a practical and versatile interpretation prepared with dried ingredients.
The mixture contains brown sugar and sea salt. Therefore, adjust the amount of additional sugar and salt you use in the recipe by tasting the dish.
Parsley: Creates a green, dry, and herbaceous character.
Dried Lemon: Provides a bright, intense, and slightly tart citrus flavor.
Coconut: Provides a soft, round, and slightly sweet background.
Ginger: Creates a vibrant, bright, and warming sharpness.
Onion: Provides a sweet and rich flavor base.
Garlic: Adds a distinct, strong, and appetizing depth.
Dried Peppers: Create a fruity and moderate warmth.
Brown sugar: Adds sweetness, balancing sour, salty, and spicy flavors.
Coriander: Adds a light citrusy, earthy, and aromatic layer.
Sea Salt: Enhances the aroma of spices and completes the flavor balance.
Thai Green Curry initially reveals the herbaceous and bright character of parsley, dried lemon, and ginger. Then, the soft sweetness of coconut and brown sugar becomes apparent. Onion and garlic strengthen the body, while cilantro and dried chili leave an aromatic, warm, and slightly earthy finish.
Coconut Milk Curries: Can be used in curry sauces prepared with chicken, meat, seafood, tofu, or vegetables.
Chicken: Used in recipes for chicken thighs, breasts, wings, or skewers, forming the base for marinades and sauces.
Fish and Seafood: Curries made with fish, shrimp, squid, and mussels pair well with soups and stir-fries.
Tofu and Plant-Based Proteins: Tofu adds a grassy and citrusy character to tempeh and other plant-based proteins.
Vegetables: Can be used with eggplant, zucchini, mushrooms, cauliflower, carrots, pumpkin, green beans, and potatoes.
Noodle Dishes: Can be added to vegetable, chicken, or seafood noodle sauces.
Rice and Grains: Jasmine rice adds an aromatic warmth to stir-fried rice and grain bowls.
Soups and Stews: Coconut can be used in milk-based soups, chicken soups, vegetable soups, and seafood soups.
Marinades: Can be mixed with oil or coconut milk for chicken, fish, shrimp, tofu, and vegetables.
Dipping Sauces: Coconut milk can be combined with yogurt or mayonnaise to create herbaceous and spicy sauces.
For a four-serving batch of green curry, start with 2–3 teaspoons of Thai Green Curry . For a more intense flavor, you can gradually increase the amount to 1 tablespoon .
Heat 1 tablespoon of oil in a saucepan over low-medium heat. Add the spices and stir for 15-20 seconds without burning. First, add a few tablespoons of coconut milk and stir, then add the total of 400 ml of coconut milk and the other ingredients you will use in the recipe.
For a fresher and more vibrant green curry character, you can add fresh green peppers, lime, Thai basil, or cilantro leaves during cooking, according to your taste.
For 500g of chicken, mix 2–3 teaspoons of Thai Green Curry with 2 tablespoons of coconut milk and 1 tablespoon of oil. Let the chicken rest in the refrigerator for 1–4 hours .
For 500g of fish or shrimp, combine 1 1/2–2 teaspoons of the mixture with 1 tablespoon of oil and 2 tablespoons of coconut milk. Marinate the fish in the refrigerator for 20–30 minutes , or the shrimp for 15–20 minutes .
For 500g of tofu or vegetables, mix 2 teaspoons of Thai Green Curry with 1–2 tablespoons of oil. Spread evenly over all surfaces before cooking in a pan, oven, or air fryer.
For four servings of noodles or fried rice, you can use 1 1/2–2 teaspoons . Briefly sauté the mixture in oil first; then add the noodles, rice, vegetables, and the sauces from the recipe.
For four servings of soup, 1 1/2–2 teaspoons is sufficient. For coconut milk soups, you can use the spice at the beginning of cooking, and for a brighter aroma, add a small amount of lime juice just before serving.
Because Thai Green Curry contains brown sugar and sea salt, adjust the sugar and salt balance of the dish last. Do not sauté the mixture in hot oil for too long, as sugar and ground spices can easily burn at high heat. Do not use marinades that have come into contact with raw chicken, meat, fish, or seafood as a sauce without cooking them first.