This unique Albert Ménès recipe is made up of more than ten spices and goes perfectly with fish and vegetable-based dishes. This spiced, warm, fresh pale green curry powder has a delicious herby taste. At first, you can taste the sharp flavour of raw split peas, followed by notes of celery, tarragon and lemongrass, bringing a freshness and lightness to the mix. It gets its green colour from the herbs used in the mix. Green curry is milder than red curry but is still full of flavour. It is a great addition to fish and shellfish sauces. You can also mix it into mustard or mayonnaise for a twist on your normal condiments.
Sprinkle this into your dish at the beginning of the recipe to release the full flavour of this powder during cooking. You can also mix it into mustard or mayonnaise for a twist on your normal condiments. It goes perfectly with fish and shellfish sauces and is also goes well with monkfish, clams or roasted vegetables.