Goan Green Curry

Ingredients

1 large onion diced
2 tablespoons cooking oil
1 kg meat/poultry/seafood/vegetable
1 jar Goan Green Curry
1/2 cup coconut milk
1/2 cup fresh chopped coriander
1-2 green chillies de-seeded and chopped
Salt to taste

View Product

Method

Fry onions in oil until brown
Add meat/poultry/seafood/vegetable until sealed
Fold through 1 jar Goan Green Curry
Add water to just cover – simmer until tender
Add salt to taste, coconut milk and green chilli – coriander garnish
Simmer for five minutes
Garnish with coriander and enjoy with boiled red or white basmati rice.

Serving Suggestion

Serving Suggestions

Serve with Goan Cuisine Mango Chutney

Excellent for:

Meat: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb.
Poultry: Chicken thigh bone in skin off, chicken thigh boneless skinless, whole chicken cut into pieces, duck Maryland pieces.
Seafood: Prawns, mackerel/salmon cutlets, snapper/barramundi/whiting fillets, squid, crabs, mussels/pipis.
Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato, turnips and sweet potato.
Lentils: Green, Red, Yellow, Split peas.
Legumes: Chic Peas, Black-eyed beans, kidney beans, butter beans.
Tofu/Tempeh

View our Recipes

Tandoori Marinade

October 28, 2019

A flavoursome marinade with the distinctive warmth of red chillies and cloves.

Goan Yellow Curry

October 28, 2019

A mellow curry base and marinade of turmeric, chilli and warm spices.

Goan Red Curry

October 28, 2019

A Goan classic – red-hot and sour curry base and marinade.

Vindalho Masala

October 28, 2019

An aromatic curry base and marinade of sweet cardamom and chilli.

Butter Chicken Masala

October 28, 2019

Fragrant spices infused in a rich tomato blend make this a delicious curry base and marinade.

Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips

May 14, 2019

Sweet nutty parsnips, firm tofu, green peas and peppers absorb the beautiful flavours or our tandoori marinade – clove and paprika leading this aromatic blend.

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

May 14, 2019

Sweet cardamom dominates the spice array of our Vindalho – an ideal pairing for creamy kipflers and black-eyed beans, nutty textures of tempeh and sweet of red peppers.

Slow Cooked Goan Yellow Snake Beans, Red Peppers, New Potatoes and Butter Beans

May 14, 2019

Goan Yellow sings out fresh turmeric, ginger and garlic and makes every element sing in this slow cooked star of a dish! – cruchy snake beans, sweet red peppers, buttery new potatoes and butter beans.

Slow Cooked Goan Red Butternut Pumpkin, Sweet Corn, English Spinach, Button Mushrooms & Chick Peas

May 14, 2019

This robust Goan Red spice base is perfect for slow cooking sweet dense butternut pumpkin, juicy sweetcorn, earthy mushrooms and wholesome nutty chickpeas.

Slow Cooked Goan Green Sweet Potato, Kailan, Shitake Mushroom & Black Beans

May 14, 2019

Stunning textures, tastes and colours come together in this slow cooked Goan Green Curry – the sweet potato smooth, kailan fresh and juicy, earthy shitake mushrooms and nutty blackbeans all simmered in our distinctive cumin and black pepper spice base.