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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 $10.00 ea
$10.00 ea
Greggs Curry Paste Thai Green $3.20 ea was $3.59
$3.20 ea was $3.59
Pacific Crown Coconut Cream $1.99 ea
$1.99 ea
Wattie's Mixed Vegetables Super Mix $4.99 ea
$4.99 ea


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