Our final stop on the Suimin Origins range is their Thai Green Curry variety. Here’s a little about this flavor from Wikipedia –
Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally sweet green curry) is a central Thai variety of curry.
The name “green” curry derives from the color of the dish, which comes from green chillies.[1] The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular color green itself and not to the taste of the curry.[2] As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries.[3] Green curry evolved during the reign of King Rama 6 or Rama 7, between the years 1908-1926.[4]
Sounds good – let’s give it a try!
Suimin Origins Premium Noodle Bowl Thai Green Curry Flavour – Australia
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. TO prepare, add paste and coconut sachets along with 400ml boiling water and cover for 2 minutes. Stir. Add in remaining sachet contents and stir. Cover for 2~3 additional minutes. Finally, stira nd enjoy!
Detail of the lid (click to enlarge).
An included fork!
The noodle block.
A dry sachet.
Coconut powder.
A wet sachet.
A thick paste.
A clear dry sachet.
Herbs.
A final dry sachet.
Chili powder.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, grilled chicken, coriander, soft egg, and spring onion. Noodles once again are hearty as can be while well hydrated. The broth has a rich green curry flavor and is very, very thick – like a gravy. Very impressed! 5.0 out of 5.0 stars. EAN bar code 9310155009638.
Watch me throw this together on Instant Noodle Recipe Time!
