Thai Green Curry
Thai Green Curry
Thai Green Curry
Thai Green Curry
Thai Green Curry
Thai Green Curry

Thai Green Curry

★★★★★
The same condiments selected by Michelin starred chefs, delivered to your door.
Regular price$45.00
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Description

A combination of fresh Thai flavors of kaffir lime leaves, Thai basil, coriander and spicy green chillies. This ready-made Thai Green Curry is the perfect dish that can be heated and ready in minutes. Thai Green Curry is a versatile option for those looking to make the best of their at-home ingredients. 

Serve as a vegetarian option with red and green pepper or add your favorite meat for a classic curry experience. Looking for a more gourmet take on this Thai classic? Try pairing with Fresh Maine Lobster Claw or South African Lobster Tail for a flavorful seafood experience that is sure to curb your hunger. 

For a richer and smoother Thai Green Curry, add coconut milk or your favorite substitute.

Key Features

Recipe for Green Lobster Curry:

  • 8 cups boiling water
  • 2 ½ tablespoons lobster stock base
  • ¼ cup canola oil
  • ¼ cup our green curry sauce
  • 2 ounces sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon fermented soybean sauce
  • 1 large (about 1 1/4-pound) sweet potato, cut
  • Kosher salt, to taste
  • 1 pound mushrooms, trimmed
  • ½ cup heavy cream
  • ½ cup unsweetened coconut milk
  • 8 ounces cooked and picked lobster meat
  • Chile oil (such as La-Yu), for garnish

Step 1:

Stir 8 cups boiling water and lobster stock base until fully dissolved; set aside. Heat 2 tablespoons oil over medium. Add curry sauce; cook, for 2 min. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high, until sweet potato skins about 15 minutes.

Step 2:

Transfer curry mixture to a blender. Process until smooth, 30 seconds to 1 minute. Stir in salt to taste. Set aside.


Step 3

Heat remaining 2 tablespoons oil over medium. Add mushrooms, and cook, until tender, 6 - 8 minutes. Stir in curry mixture, heavy cream, coconut milk, and cubed sweet potato. Reduce heat to medium-low, and cook, uncovered, for 15 to 20 minutes. Stir in lobster meat. Season with salt to taste. Garnish with chile oil. 

 Green Curry Lobster Recipe from Food and Wine


INGREDIENTS: Coconut Milk (coconut milk (coconut, water) guar gum), Water, Paneang Paste (coconut sugar, Lemongrass, Water, Garlic, Sunflower oil, Dried red chili, Galangal (Thai ginger), Salt, Coriander seed, Shallot, Cumin poweder, Kaffir lime peel), Canola oil, Salt.

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Description

A combination of fresh Thai flavors of kaffir lime leaves, Thai basil, coriander and spicy green chillies. This ready-made Thai Green Curry is the perfect dish that can be heated and ready in minutes. Thai Green Curry is a versatile option for those looking to make the best of their at-home ingredients.

Serve as a vegetarian option with red and green pepper or add your favorite meat for a classic curry experience. Looking for a more gourmet take on this Thai classic?

Try pairing with Fresh Maine Lobster Claw or South African Lobster Tail for a flavorful seafood experience that is sure to curb your hunger.

For a richer and smoother Thai Green Curry, add coconut milk or your favorite substitute.

Key Features

Recipe for Green Lobster Curry:
• 8 cups boiling water
• 2 ½ tablespoons lobster stock base
• ¼ cup canola oil
• ¼ cup our green curry sauce
• 2 ounces sugar
• 2 tablespoons fish sauce
• 1 tablespoon fermented soybean sauce
• 1 large (about 1 1/4-pound) sweet potato, cut
• Kosher salt, to taste
• 1 pound mushrooms, trimmed
• ½ cup heavy cream
• ½ cup unsweetened coconut milk
• 8 ounces cooked and picked lobster meat
• Chile oil (such as La-Yu), for garnish

Step 1:
Stir 8 cups boiling water and lobster stock base until fully dissolved; set aside. Heat 2 tablespoons oil over medium. Add curry sauce; cook, for 2 min. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high, until sweet potato skins about 15 minutes.
Step 2:
Transfer curry mixture to a blender. Process until smooth, 30 seconds to 1 minute. Stir in salt to taste. Set aside.

Step 3
Heat remaining 2 tablespoons oil over medium. Add mushrooms, and cook, until tender, 6 - 8 minutes. Stir in curry mixture, heavy cream, coconut milk, and cubed sweet potato. Reduce heat to medium-low, and cook, uncovered, for 15 to 20 minutes. Stir in lobster meat. Season with salt to taste. Garnish with chile oil. 
Green Curry Lobster Recipe from Food and Wine

INGREDIENTS: Coconut Milk (coconut milk (coconut, water) guar gum), Water, Paneang Paste (coconut sugar, Lemongrass, Water, Garlic, Sunflower oil, Dried red chili, Galangal (Thai ginger), Salt, Coriander seed, Shallot, Cumin poweder, Kaffir lime peel), Canola oil, Salt.

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