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Ingredients

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Thai Green Curry Paste

Thai Green Curry Chicken

  • Cooking Oil 20.0 ml
  • Onions, peeled and diced 50.0 g
  • Lemongrass, sliced 10.0 g
  • Chilli Padi, sliced 2.0 g
  • Lime Leaf, stem off 4.0 g
  • Water 150.0 ml
  • Coconut Milk 150.0 ml
  • Eggplants, cubed and deep fried 100.0 g

Plating and Garnish

  • Pasta, blanched 400.0 g
  • Green Curry Sauce 500.0 g
  • Thai Basil Leaf 10.0 g

Preparation

  1. Thai Green Curry Paste

    • Heat up the cooking oil and sweat green chilli, green chilli padi, galangal, garlic, shallots, and coconut sugar in a pot till fragrant.
    • Fold in white pepper powder, Knorr Vegetarian Seasoning Powder and mix well.
    • Add in The Vegetarian Butcher NoChicken Chunks and marinate for at least 30mins.
  2. Thai Green Curry Chicken

    • Heat up another pot with oil. Stir fry onion and lemongrass till fragrant.
    • Add in lime leaf and Thai green curry chicken into the same pot and stir fry till fragrant.
    • Mix in water and coconut milk and bring to a boil.
  3. Plating and Garnish

    • Heat up green curry in a pan.
    • Add in the pasta, eggplants and simmer for 2 mins.
    • Plate and garnish with Thai basil leaves. Ready to serve.
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