GOAN CUISINE - Goan Green Curry | Peppery Curry Base & Marinade | 230g

The peppery green curry that mops up with rice and chapatti

Traditional, fragrant and just the right amount of feisty — Goan Cuisine's Goan Green Curry balances earthy, faintly bitter cumin, the sharp piperine of black pepper and the citrus lift of fresh coriander. The heat comes from black pepper rather than raw chilli, grounded by cumin for a curry that's aromatic and moreish. Add your protein and dinner's done.

The flavour

Green, herbaceous and warming: fresh coriander and citrus notes up top, earthy cumin underneath, and a distinctive peppery heat that builds gently rather than burning. A proper traditional Goan green.

How to cook with it

• Brown your protein or veg, fold through the jar, add water to just cover and simmer until tender.
• Finish with coconut milk, fresh coriander and green chilli, and serve with basmati rice or chapatti.
• Classic combo: chicken green curry with green peas and cubed potato.
• For vegan, go winter melon, zucchini, spinach, snake beans and green peas.

In the jar

An aromatic green-toned simmer sauce, fragrant with coriander and pepper — ready to cook with straight from the jar.

Ingredients & Dietary

Ingredients: The full ingredient statement is printed on the jar — always check the physical label for allergens and details.

Dietary: Gluten free and suits vegan & vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia.

The Rub Smuggler's Verdict

Smuggler's plate: simmer this green and peppery over rice, then serve a sharp little dab of Goan Cuisine Lime Pickle and a cool spoon of Goan Cuisine Mango Chutney on the side. The pepper leans in, the pickle sharpens, the chutney soothes — balance on a plate.

FAQ

Is the Goan Green Curry gluten free?
Yes — the brand lists the Goan Cuisine range as gluten free. Always check the physical label for the current statement.

Is it vegan?
Yes — the base suits vegan and vegetarian cooking; just add vegetables or legumes.

How hot is it?
Mild to medium. The heat is peppery rather than chilli-hot, and cumin keeps it grounded and aromatic.

How do I cook with it?
Brown your protein or veg, fold through the jar, simmer until tender, finish with coconut milk and coriander, and serve with rice or chapatti.