Thai Green Herb Portions

Curries are the ultimate crowd-pleasers, though if you want to create an authentic-tasting one, it can sometimes require a long list of ingredients – that’s where these handy herb portions can help.

Made from a blend of coriander, garlic, ginger, lemongrass, green chilli and lime leaf, they’re perfect for making Thai-inspired curries in no time at all. Simply sizzle in a pan, then add coconut cream, and you’ll have a lovely aromatic sauce in minutes. Read on to discover how these herb portions can help transform your dishes...

Give a classic chicken pie a twist with this warming dish loaded with authentic Thai flavours – it’s the ideal way to use up any leftover chicken!

Ingredients

1 tbsp olive oil

2 small leeks, halved and finely sliced

1 onion, finely chopped

2 Cooks’ Ingredients Thai Green Herb Portions

2 tbsp plain flour

400ml can Essential Waitrose Coconut Milk

300ml chicken or vegetable stock

350g cooked chicken, shredded or roughly chopped

115g Essential Waitrose Spinach, shredded

100g frozen peas

10g Cooks’ Ingredients Coriander, finely chopped

320g rolled shortcrust pastry

1 free-range egg, beaten to glaze

Method

1. Heat the oven to 200C/180C fan/gas 6. Add the oil, leeks, onion and a pinch of salt to a large saucepan, then cook over a medium heat for 8-10 mins until softened.

2. Add the Cooks’ Ingredients Thai Green Herb Portions and cook for 30 secs or so until they defrost and smell fragrant, then sprinkle the flour into the pan and stir so it coats everything. Pour the coconut milk and stock in, then stir to combine and bring to the boil. Add the chicken, spinach, and peas and bring back up to the boil. Once the chicken is hot and the spinach is wilted, remove from the heat, add the coriander and season to taste.

3. Transfer to a 23cm round – or 25cm x 20cm deep – baking dish, then unroll the shortcrust pastry and place on top of the pie, patching it up so it fits the dish. Cut off any excess so there’s a 2cm overhang, then crimp around the sides using your thumb and finger (you can cut out any decorations you like using the excess pastry).

4. Brush the egg all over the pastry and bake for 30-35 mins until it’s golden and bubbling. Serve immediately.

Want big flavour with minimal effort? Let the Cooks’ Ingredients Thai Green Herb Portions help you create this wonderfully fragrant curry.

Ingredients

1 tbsp olive oil

1 onion, halved and finely sliced

400g mushrooms, sliced (we used chestnut and woodland mushrooms)

6 Cooks’ Ingredients Thai Green Herb Portions

400ml can Essential Waitrose Coconut Milk

200g sugar snap peas

150g frozen peas

180g Waitrose Extra Large Raw King Prawns

1 lime, zested and juiced, plus extra wedges to serve

10g Cooks’ Ingredients Coriander, finely chopped

1 red chilli, finely sliced

cooked rice, to serve

Method

1. Add the oil to a large saucepan over a medium heat, then tip in the onion and mushrooms. Cook for 8-10 mins until they’ve softened and most of the liquid from the mushrooms has evaporated. Add the Cooks’ Ingredients Thai Green Herb Portions and cook for 1 min or until defrosted and smelling fragrant.

2. Pour the coconut milk and 150ml boiling water into the pan, then bring to the boil and simmer for 5 mins until it’s reduced slightly. Next, add in the sugar snap peas, then simmer for another 5 mins until the sugar snaps are soft.

3. Stir in the prawns, then cook for 5 mins until the prawns have turned pink and are cooked through. Add in the cooked peas, lime zest and juice and coriander and season. Serve with a sprinkling of red chilli, lime wedges and fluffy rice on the side.

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