Andaman Bay Organic Thai green curry

Organic lemongrass, organic coriander, organic cumin, organic celery, organic chives, organic basil, organic ginger, organic galanga, organic pepper, organic lemon zest, organic garlic - a dozen or so organic spices make up this spice blend, which can be used in winter to make superb fish (or white meat) coco sauces, or in summer to season fruit, vegetable or fish salads.

Curry is a term used to describe a dish simmered in a sauce, and comes from the Tamil language (Kari). There are dozens of curries, in powder or paste form, based on herbs or spices, very light or very strong, but always very aromatic. Indians are accustomed to making curry pastes (not powders); these were made so that the English on Indian trading posts could take them back to the UK in the 18th century.

Thai curry is green (because it's based on herbs such as lemongrass, celery, chives and basil), but there are many other curries, including yellow curry (the best-known of all, but which can turn yellow-green or yellow-orange), red curry and black curry. As you can see, the color spectrum is at least as wide as Asian cuisine.

Our organic Thai green curry is not strong (or almost not strong), it contains no chili (we don't use any) only ginger, galanga and pepper and in very reasonable quantities (5% of the blend), making it a very aromatic green curry with a powerful lemongrass flavor.

On the application side, green Thai curry is a real ally for fish and salads. Coconut curry for white fish, Thai salad with lime and shallot shrimp, sesame soy chicken salad... but green curry can also be used simply with white rice or pasta.

As always, our organic spice blends are made to order and ground on the day of dispatch, to ensure freshness and respect for the products we use.