I work in ...


Your content is being adapted
based on your type of business.



Thai Green Curry Paste

  • Green Chili, blended 30.0 g
  • Green Chili Padi, blended 20.0 g
  • Galangal, skin off and blended 40.0 g
  • Garlic, skin off and blended 40.0 g
  • Shallots, skin off and blended 20.0 g
  • Cooking Oil 75.0 ml
  • White Pepper Powder 4.0 g
  • Knorr Vegetarian Seasoning Powder 1KG 15.0 g
  • Coconut Sugar 35.0 g
  • NoChicken Chunks 400.0 g

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
  • NoChicken Chunks 100.0 g
  • 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

A fusion of East and West, this Thai green curry pasta recipe highlights the many ways that pasta can be served to your guests. Creamy and aromatically flavoured, this dish is suitable for both Asian and Western restaurants.



  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.