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Thai Green Curry with its Tyga recipe kit

Your taste of Global Curries

Thai Green Curry

Serves 4Thailand

One of four recipes in the Global Curries gift set. Measured spices, pastes and a recipe card make it easy to bring the flavour home.

Enjoyed the tasting? Pick up your gift set from the shop hosting us today.

Get cooking ↓

A little cooking inspiration

Watch the dish come together.

Press play, then use the full recipe below for quantities and cooking instructions.

Your shopping list

Add these fresh ingredients and cupboard essentials to your Tyga recipe kit.

  • 600g chicken breast (or tofu)
  • 400ml coconut milk
  • 125g shallots (approx qty 3-4)
  • 30g green chillies (approx 6)
  • 1x red bell pepper
  • 3 tbs rapeseed/vegetable/olive oil
  • 1 tbs honey (or palm sugar, sugar)
  • Thai sweet basil leaves (preferable but not essential)

Rice, to serve.

Let's cook

Prep:

  1. Dice the chicken into bite size chunks/Cut Tofu into chunks.
  2. De-seed and slice the red bell pepper into thin strips.
  3. If using, roughly chop the Thai sweet basil leaves.

Making the Thai Green Paste (use a small blender):

  1. Remove the outer layer skin from the shallots and roughly chop into quarters.
  2. Remove the chilli stalks. If you like the sauce spicy hot just add the chills. Remove the seeds from half of the chillis for medium, and all of the seeds for a gentle heat. If you like the sauce really mild, remove the seeds from all of the chillis. For a greener sauce add one or two larger, milder green chillis and less of the Thai or Birdseye.
  3. Into a blender add: the shallots, chillis, Ginger & Garlic Paste, Fragrant Paste and Tyga 40. Blend all of these ingredients together to make your Thai green paste.

Cook:

  1. In a shallow pan, on a medium heat add 3 tbs oil and add the Thai Green Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
  2. Add the Coconut milk & 200 ml water to the pan and stir well into the paste for 2 minutes. Do not add water if using tofu.
  3. Add the diced chicken, fish sauce and honey and stir well. Just add the Fish Sauce and honey and stir well if using tofu.
  4. Bring back to a simmer and cook for 10 minutes. Skip this step if using tofu.
  5. Add the sliced red bell pepper and cook for a further 3 minutes. Add diced tofu along with the pepper.
  6. If using, add the thai sweet basil and cook for a further 2 minutes.
  7. Remove from the heat and rest for 2 minutes, stirring occasionally.
  8. Serve with rice.

Use alongside the recipe card supplied with your kit. Always read the pack for ingredients and allergens.

Tyga Global Curries gift set

Four recipes. One adventure.

Global Curries

Sri Lankan Curry · Malabar Curry · Murgh Makhani · Green Thai Curry

Explore the gift set →
Thit Kho with its Tyga recipe kit

Your taste of Asian Odyssey

Thit Kho

Serves 4Vietnam

One of four recipes in the Asian Odyssey gift set. Measured spices, pastes and a recipe card make it easy to bring the flavour home.

Enjoyed the tasting? Pick up your gift set from the shop hosting us today.

Get cooking ↓
Your shopping list

Add these fresh ingredients and cupboard essentials to your Tyga recipe kit.

  • 800g boneless, skinless belly pork or 450g firm tofu
  • 2 shallots
  • 1 red chilli
  • 4 spring onions
  • 2 pak choi
  • 4 tbsp cornflour (only if using tofu)
  • 300g rice
  • 2 tbsp brown sugar or honey
  • Oil for frying (vegetable, olive or rapeseed)
Let's cook

Prep

  1. If using belly pork, cut into bite-size pieces about 2cm across. For tofu, cut into 1cm batons and toss gently with 4 tbsp cornflour for a light coating.
  2. Finely chop the shallots. De-seed and finely chop the chilli.
  3. Trim and finely slice the spring onions, keeping the white and green parts separate. Slice the pak choi into quarters lengthways.

Cook

  1. For pork: heat 1 tbsp oil in a heavy saucepan or casserole dish over a medium-high heat. Fry in batches for 10-15 minutes per batch, or until golden brown and crispy; lift out and set aside. For tofu: heat 2 tbsp oil in a non-stick frying pan over a medium-high heat. Fry in batches for about 6-8 minutes, turning until golden and crisp; lift out and set aside.
  2. Reduce to a medium-low heat. Add the shallots and white spring-onion pieces and cook for 2-3 minutes. Stir in the Aromatic Paste and chilli and cook for another minute, stirring continuously.
  3. Add 200ml water, the Umami Stock sachet, brown sugar or honey and 1 tbsp Fish Sauce. Stir to dissolve the stock and sugar, scraping up the browned juices.
  4. Return the pork or tofu to the pan. Turn up to a high heat and bubble vigorously for 6-8 minutes, or until the sauce thickens and coats the protein.
  5. Turn down to a medium heat, add the pak choi and cook for 3-5 minutes until the stalks are tender.
  6. Add the Sweet Chilli Sauce. Taste and add a little of the remaining Fish Sauce if needed. Sprinkle with Sesame Seeds and the green spring onions. Serve with cooked rice.

Use alongside the recipe card supplied with your kit. Always read the pack for ingredients and allergens.

Tyga Asian Odyssey gift set

Four recipes. One adventure.

Asian Odyssey

Satay · Thit Kho · Crispy Chilli Beef · Shoyu Ramen

Explore the gift set →
Thai Green Curry with its Tyga recipe kit

Your taste of South East Asia

Thai Green Curry

Serves 4Thailand

One of four recipes in the South East Asia gift set. Measured spices, pastes and a recipe card make it easy to bring the flavour home.

Enjoyed the tasting? Pick up your gift set from the shop hosting us today.

Get cooking ↓

A little cooking inspiration

Watch the dish come together.

Press play, then use the full recipe below for quantities and cooking instructions.

Your shopping list

Add these fresh ingredients and cupboard essentials to your Tyga recipe kit.

  • 600g chicken breast (or tofu)
  • 400ml coconut milk
  • 125g shallots (approx qty 3-4)
  • 30g green chillies (approx 6)
  • 1x red bell pepper
  • 3 tbs rapeseed/vegetable/olive oil
  • 1 tbs honey (or palm sugar, sugar)
  • Thai sweet basil leaves (preferable but not essential)

Rice, to serve.

Let's cook

Prep:

  1. Dice the chicken into bite size chunks/Cut Tofu into chunks.
  2. De-seed and slice the red bell pepper into thin strips.
  3. If using, roughly chop the Thai sweet basil leaves.

Making the Thai Green Paste (use a small blender):

  1. Remove the outer layer skin from the shallots and roughly chop into quarters.
  2. Remove the chilli stalks. If you like the sauce spicy hot just add the chills. Remove the seeds from half of the chillis for medium, and all of the seeds for a gentle heat. If you like the sauce really mild, remove the seeds from all of the chillis. For a greener sauce add one or two larger, milder green chillis and less of the Thai or Birdseye.
  3. Into a blender add: the shallots, chillis, Ginger & Garlic Paste, Fragrant Paste and Tyga 40. Blend all of these ingredients together to make your Thai green paste.

Cook:

  1. In a shallow pan, on a medium heat add 3 tbs oil and add the Thai Green Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
  2. Add the Coconut milk & 200 ml water to the pan and stir well into the paste for 2 minutes. Do not add water if using tofu.
  3. Add the diced chicken, fish sauce and honey and stir well. Just add the Fish Sauce and honey and stir well if using tofu.
  4. Bring back to a simmer and cook for 10 minutes. Skip this step if using tofu.
  5. Add the sliced red bell pepper and cook for a further 3 minutes. Add diced tofu along with the pepper.
  6. If using, add the thai sweet basil and cook for a further 2 minutes.
  7. Remove from the heat and rest for 2 minutes, stirring occasionally.
  8. Serve with rice.

Use alongside the recipe card supplied with your kit. Always read the pack for ingredients and allergens.

Tyga South East Asia gift set

Four recipes. One adventure.

South East Asia

Green Thai Curry · Larb Lettuce Wraps · Pho Noodle Soup · Nasi Goreng

Explore the gift set →
Aubergine & Butternut Squash Dhansak with its Tyga recipe kit

Your taste of Vegan Curries

Aubergine & Butternut Squash Dhansak

Serves 4India

One of four recipes in the Vegan Curries gift set. Measured spices, pastes and a recipe card make it easy to bring the flavour home.

Enjoyed the tasting? Pick up your gift set from the shop hosting us today.

Get cooking ↓

A little cooking inspiration

Watch the dish come together.

Press play, then use the full recipe below for quantities and cooking instructions.

Your shopping list

Add these fresh ingredients and cupboard essentials to your Tyga recipe kit.

Aubergine & Butternut Squash Dhansak

  • 1 medium butternut squash
  • 1 aubergine
  • 3 medium onions
  • 3 tbsp vegetable/rapeseed/olive oil
  • 1 tbsp tomato puree
  • 100g canned chopped tomatoes
  • 75g red split lentils
  • 1/2 tsp sugar or agave nectar, plus the juice of a lemon
  • 1 tsp of salt
  • 300g rice
Let's cook

Aubergine & Butternut Squash Dhansak

  1. Preheat oven to 180C.
  2. Peel and chop the butternut squash into 2.5cm cubes.
  3. Chop the aubergine into 2.5 cm cubes.
  4. Finely dice the onions.
  5. In a casserole dish with a lid, heat the oil and add the onions, salt and Ginger & Garlic Paste. Stir continuously, on a high heat, for 4 minutes.
  6. Add Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14 (1/2 pot for medium and whole pot for hot),and the vegetables and cook for 2 mins, continuously stirring.
  7. Add 750ml water and stir and bring to the boil.
  8. Add tomato puree, chopped tomatoes, lentils, sugar and lemon. Stir well and cover.
  9. Place in the oven for 45 mins or until the vegetables are tender. Check occasionally and add a little water to the sauce, if needed, throughout cooking.

Use alongside the recipe card supplied with your kit. Always read the pack for ingredients and allergens.

Tyga Vegan Curries gift set

Four recipes. One adventure.

Vegan Curries

Black & Green Bean Dopiaza · Aubergine & Butternut Dhansak · Sweet Potato Saag · Mushroom Bhaji & Cumin Potato

Explore the gift set →

Your next food adventure.

Keep this page for your next cook. Discover more individual recipe kits and gift sets, or return to the shop where you met us.

Fresh ingredients and cupboard essentials are purchased separately. Dish photographs show serving suggestions. Check your kit labels for ingredients and allergens, including when choosing a tofu alternative.