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Preparing the Minced Chicken

  • Corn Oil 90.0 g
  • Minced Chicken 700.0 g

Preparing the Blended Paste

  • Shallots 80.0 g
  • Garlic 20.0 g
  • Ginger 15.0 g
  • Lemongrass 50.0 g
  • Chilli Padi 30.0 g
  • Green Chili 60.0 g
  • Thai Basil Leaf 80.0 g
  • Coriander Leaf 50.0 g
  • Dried Shrimp Paste 20.0 g
  • Filtered Water 400.0 ml

Preparing the Green Curry

Preparing the Carbonara Sauce

Preparing the Lasagna

  • Lasagna Skin 12.0 pc
  • Mozzarella Cheese 200.0 g

Excite your diners with oozing creamy thai green curry between lasagna layers - prepared in big portion for party sharing!



  1. Preparing the Minced Chicken

    • Fry the Minced Chicken with Corn Oil till cooked. Set aside.
  2. Preparing the Blended Paste

    • Blend Shallot, Garlic, Ginger, Lemongrass, Chili Padi, Green Chili, Thai Basil Leaf, Coriander Leaf, Dry Shrimp Paste, Filtered Water and Corn oil.
  3. Preparing the Green Curry

    • In a heated pot, add in the Blended Paste, Lime Leaf, Fish Sauce, Brown Sugar, Knorr Lime Seasoning Powder, Knorr Chicken Stock.
  4. Preparing the Carbonara Sauce

    • Bring Filtered Water to boil and add in Knorr Carbonara Sauce. Stir well to dissolve and boil to thicken.
  5. Preparing the Lasagna

    • In a serving bowl, create multiple layers, by laying the Lasagna from bottom to top in this order: Lasagna Skin, Green Curry, Carbonara Sauce.
    • Add Mozerella Cheese at the top.
    • Bake in oven at 160 Degree Celsisus for 30mins.