thai green curry

It depends: pastes and minced-style products are ingredient forms you cook with (stir into oil, then add meat, seafood, vegetables and coconut), while some items are prepared, ready-to-heat sauces that can be warmed and served over rice, noodles or proteins.

Use paste as the cooking base—sauté it then add meat, seafood, vegetables and coconut milk to build the curry. Prepared sauces are intended as heat-and-serve bases: warm them and combine with rice, noodles or cooked proteins for a faster meal.

One packet is described as making a medium bowl serving about 2–4 people. Serving sizes vary by brand and product type, and many items don’t list counts—check the packaging for the manufacturer’s serving guidance.

To adjust flavor, add fish sauce for saltiness or a bit of sugar to balance acidity. To reduce heat, use a smaller portion of paste (half a portion will make a milder curry). Many ready sauces are described as medium heat so other flavors remain noticeable.

Thai green curry products are sold as pastes, sauces, liquids and minced-style forms, with options ranging from ingredient-only pastes to ready-to-use prepared sauces.

Thai green curries are typically described as medium heat. To reduce spiciness, use less paste (for example, half a portion) or dilute with more coconut milk or sauce.