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Thai Chicken Curry

Thai Chicken Curry

serving size icon


  • 500g Diced Chicken
  • 1 tbsp Greggs Green Curry Paste
  • 400ml Coconut Cream
  • Fresh Lime to taste
  • 2 tbsp Brown Sugar
  • 400g Frozen or Fresh Chopped Vegetables


For a tasty Thai-style curry heat oil in a wok or frying pan.

Add Gregg’s Green Curry Paste and chicken and cook for 5 minutes. (Chicken can be substituted for beef, pork or seafood if you prefer).

Stir through some sliced vegetables then add coconut cream and 2 tablespoon’s brown sugar. Simmer until meat is cooked through.

Top with fresh sliced chillies and a splash of lime. Serve with rice.

This recipe was sent in by Greggs


Qty Price
Countdown Chicken Diced $8.00 ea
$8.00 ea
Greggs Curry Paste Thai Green
arrow icon exclamation icon Out of stock Out of stock
Pacific Crown Coconut Cream
arrow icon exclamation icon Out of stock Out of stock
Wattie's Mixed Vegetables Super Mix $5.00 ea
$5.00 ea


Qty Price
Countdown Lime Juice $2.00 ea
$2.00 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea