Bring the bold, fragrant flavours of The Rocks Marino into your own kitchen with Tam’s signature green curry paste. Crafted by our head chef using a secret blend of herbs and spices, this homemade curry paste makes it easy to cook a restaurant-quality curry at home.

Whether you’re feeding the family or meal prepping for the week, this one-pot recipe is rich, comforting, and ready in minutes. Follow the simple steps below and serve it over steamed rice for the ultimate home-cooked meal with a gourmet twist.

Ingredients

• 1x box Thai Green Curry Paste
• 360g coconut cream
• 500g chicken/vegetable stock
• 660g mixed vegetables, par cooked
• 560g protein, par cooked
• 30g fish sauce
• 1x lemon, juiced
• salt and pepper to taste

Method

1. Add the box of Thai Green Curry Paste, coconut cream and stock into the pot.
2. Bring to boil and add in protein of choice.
3. Bring to boil and add vegetables.
4. Add lemon juice, fish sauce and salt and pepper to taste. Serve with steamed rice.

5. Optional: garnish with herbs.

Tips

• Want to spice it up? Add fresh chili or a dash of chili oil for extra heat.

• For a richer curry, use full-fat coconut cream.

• Leftovers keep well—store in the fridge for up to 3 days.

• Paste lasts 1 week in the fridge, freezes well.