Thai TasteGreen Curry Paste in Tub 400 g (Pack of 3)

I'll be honest, have only eaten thai food once, and loved it, so bought this on a whim. We are general "curry lovers" and where we live there are no take-away restaurants, and after trying for years to make a descent home made curry, thought I'd try this.I'm not overly keen on anything too creamy, so followed the instructions (plus a bit extra), added a kilo of diced pork, and a can of crushed tomatoes, oh and some coriander stalk and extra garlic. Literally threw everything in the slow cooker overnight, and by the morning the whole house was filled with the most wonderful aroma.Added some more chilli and served with white rice and (burnt) tortilla wrap (no time to make naan). The taste was up there with a good madras, and had a real depth of flavour. Will definitely be making this weekly now, and may even try it as intended, but we all thoroughly enjoyed the added addition which took the whole flavour off into a different direction. For four very good portions, this was a pretty cheap meal.

Very tasty but for me the suggestions re number of portions is wildly optimistic. I tend to make 4/5 portion curries and I think half a pot would be about right, maybe a little less. That doesn't tally with the 20+ portions the tub suggests but still seems like good value to me. It compares to what you'd expect to pay and use if using a quality Indian paste so I'm still happy. For my taste it's not very hot but of course adding heat is easy and taking it away is not so that's probably a good thing.

This is my all time favourite curry paste...Thai, or otherwise. It's a product I used frequently when it was freely available in supermarkets, but more recently I'd found it very difficult to source, and had been using other brands of paste. They ranged between "OK" and "good", but none were of the same standard as this paste in my opinion, and during one afternoon of very foul weather, in which my thoughts had turned to food (the two are quite often linked...in my brain, anyway), I set out to find it on-line. I was delighted to find it on a couple of web-sites, but less than delighted with the delivery charges which accompanied it. When I came across it on the Amazon site, not only was there the usual free delivery option, but I could get 3 pots for less than £8.00...now on offer at £6.32, so even more of a bargain. What a happy bunny I was!The amount suggested yields around 8 curries per pot if you're going to follow the instructions, so that's very good value, and once opened, the remainder stays very fresh in the fridge inside the lidded pot. That apart, I would still buy it if it weren't such good value, as it's an absolute favourite in our house and I'm thrilled to have rediscovered it. It's a great standby for a speedy meal, and you don't have to sacrifice quality and flavour to do it, so it's on the menu again and again, getting a rapturous reception from family and friends alike at every appearance.I do, however, tweak the recipe a little. I've tried it with tinned coconut milk, and coconut cream, but the one I use most regularly is a combination of grated creamed coconut from a block, along with creme fraiche (amounts to your own taste, obviously),rather than a tin of coconut milk....that's because I find I can get a thicker sauce, which I prefer. I also lightly saute some chopped onion before browning the chicken, adding a chopped yellow pepper sometimes, which bulks it out a bit and adds to the flavour. A handful of frozen peas tossed in when it's nearly cooked, or a drained, small tin of sweetcorn, also works well if you're not going for an authentic version...it's such good value, you can afford to experiment! Although we enjoy all types of curries,(and I have been known to do the whole spice grinding, meat marinating rigmarole on lots of occasions), this tends to be the only one I make now as it hits the right spot every time. We love it!

Has the recipe changed? I am currently using 50% more paste than the recipe suggests and it still doesn't have a kick.

I've been using this stuff for years. I've eaten green curry in thailand; I think this paste makes a pretty authentic curry. It's not hot; I like that- if I want more heat I can add chillis. This way you have control over the heat. If find 50g of this to one tin of coconut milk makes a nice curry. I freeze the rest in little packs of 50g so I can use it as I need it; it only takes 30 secs in the microwave to soften up.Green curry: fry some coconut cream (use the little tins of liquid stuff, not the solid stuff). Add some paste. Fry a min until fraqrant. Stir in cubed chicken; stir until sealed. Add coconut milk (I find Dunn's River brand the best). I like to chuck in chopped mushrooms at this point. Simmer for 5 mins. Add in whatever vedge you fancy (e.g. baby corn and sugar snap are easier to get hold of than Thai vedge) and 1 tbspn palm sugar. simmer for a few more mins. Add 2 tablespoons of fish sauce (essential for thai curry, aka nam pla) and grate in some lime zest (easier than getting thai lime leaves). Serve with with and some chopped corriander.

as another reviewer said `it`s salty and doesn`t have that fragrant flavour that it should etc` forget this, there are plenty of better alternatives

I bought this having been unable to source a good paste in Cyprus as here,to get the 'heat', you had to add so much paste which made it very salty.I tried this brand tonight and had to say I was a bit disappointed. They recommend 60g and I put about 100g in (lived in Thailand so used to hot dishes!)and added 2 chillies - the result was VERY mild! Having said that, I think I can afford to probably triple/quadruple the recommended amount and it will not be salty. I also think the flavours will emerge more, as it smelt lovely when cooking out.

Best mild version of this I’ve found anywhere. Used to be sold in local supermarket but they stopped selling it, then found it on here. Very useful tub to keep the packet in after opening and storing in the fridge. Mild flavour, not full of chillies like other jars.