Curry Thai Green “mild heat”

Origin & Story

Kaeng Khiao Wan, also known as green Thai curry, is one of Thailand's most popular curries and originally comes from central Thailand. Traditionally it owes its intense, bright green colour and fresh taste to the generous use of fresh herbs such as coriander, basil and lemongrass. Characteristic is its mild heat and the aromatic scent of citrus and spices. I make my green Thai curry to an authentic recipe at Manufaktur Funke, combining genuine Thai aromatics with fresh ingredients.

Highlights

My Curry Thai "Green" impresses with a fresh, finely spiced aroma profile. The base is coriander leaves, basil and lemongrass, complemented by ginger, garlic and lemon myrtle for aromatic depth. Green jalapeño (about 8,000 SHU) and Sichuan pepper provide a mild heat, while lemon zest, fennel seed and cardamom lend a citrus-forward freshness. Spices such as Tellicherry pepper, mace, cloves, cumin and coriander seed round off the profile harmoniously. I developed this personal recipe exclusively and make it 100% at Manufaktur Funke – the exact recipe remains my secret.

Quality

I process all ingredients fresh and exclusively in small batches by hand – with no additives and no technical aids. This blend is made to my personal recipe, known only to me, guaranteeing you the highest quality and authentic Thai aromatics.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For a perfect green Thai curry I briefly toast the spice blend in a little coconut oil and then pour in creamy coconut milk. I let the vegetables simmer only briefly so they can take up the flavour optimally. I add fresh Thai basil leaves only just before serving, so the herb aromas come into their own.

Recommended use

• Ideal for authentic Thai curries with vegetables, chicken or prawns
• Perfect seasoning for Asian soups or wok dishes
• Especially good for mixing with coconut milk
• Finely dosed, also usable for exotic marinades or dips

Recipe idea

Green Thai curry with vegetables & coconut milk
View recipe

Origin / Ingredients

Ingredients: coriander leaves, basil, ginger, green Sichuan, garlic, Tellicherry pepper, green jalapeño, coriander seed, cumin, lemon zest, lemongrass, fennel seed, mace, cloves, lemon myrtle, cardamom
All ingredients are processed 100% with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.