Thai Green Curry Paste

Thai Green Curry Chicken

Plating and Garnish

  • Pasta, blanched 400.0 g
  • Green Curry Sauce 500.0 g
  • Thai basil leaf 10.0 g


  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.