Chicken Thai Green Curry



Serving suggestion: steamed rice or egg noodles.

Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.

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Bite-sized chicken pieces are simmered in our own green curry paste with coconut milk, aubergine, peas, carrots and coriander. This classic curry is fragrant and delicious.

Additional information

Bone in|out

Boneless, Bone In

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