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Thai Green Chicken Curry

Thai Green Chicken Curry

serving size icon
Serves 5


  • 1 large coriander plant, with roots (cleaned)
  • 1 Tbsp oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely sliced
  • 1 kumara, peeled and chopped into 1cm cubes
  • 2 Tbsp green curry paste
  • 1½ cups of coconut cream
  • 500g diced chicken
  • 1 cup of frozen peas
  • ½ red capsicum, seeded and finely sliced


Separate the leaves, stalks and roots of the coriander and set the leaves aside. Finely chop the stalks and roots. Heat the oil in a pan and gently fry the garlic, onion and kumara for a few minutes. Add the curry paste and cook for a further 1 to 2 minutes. Slowly add 1 cup of the coconut cream, stir to combine. Add the chicken, peas, coriander roots and stalks and simmer for 20 minutes. Taste, then add more coconut cream if needed. Before serving, add the coriander leaves and garnish with the chopped capsicum. Serve with rice.


Qty Price
Superb Herb Coriander Living Plant $3.50 ea
$3.50 ea
Gourmet Garden Garlic Paste $5.00 ea
$5.00 ea
Fresh Produce Onions Brown $2.49 kg
$2.49 kg
Fresh Produce Kumara Kaipara Sweeties
arrow icon exclamation icon Out of stock Out of stock
Countdown Chicken Diced $10.00 ea
$10.00 ea
Essentials Peas $2.30 ea
$2.30 ea
Fresh Produce Capsicum Red $1.99 ea
$1.99 ea


Qty Price
Sunfield Salad & Cooking Oil $2.50 ea was $3.00
$2.50 ea was $3.00
Valcom Asian Green Curry Paste $4.89 ea
$4.89 ea
Essentials Coconut Cream $1.20 ea
$1.20 ea