Green Curry With Chicken


  • 1 kg of free range chicken

  • 2 cups of water to boil the chicken

  • 114g of green curry paste

  • 2 – 3 cups of coconut cream 

  • 6 – 10 stems of Thai sweet basil

  • 2 red spur chilies

  • 20 kaffir lime leaves

  • 1/2 tsp. fish sauce  – or to taste when cooking your curry

  • 1 tbsp of palm sugar

How to:

  1. Chop the chicken into bite sized pieces.

  2. In a pot, add 2 cups of water, the green curry paste, pieces of chicken, and toss in about 10 lime leaves broken in half.

  3. Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.

  4. While the chicken is boiling, pluck the Thai sweet basil off the stems and set them aside.

  5. After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately.

  6. Add fish sauce and palm sugar, stir well.

  7. Add red spur chilies and boil for just 2 - 3 minutes.

  8. Ready to serve, enjoy!



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