A mild Thai classic with coriander and lemongrass. Just add meat or seafood.
Take your taste buds straight to the bustling streets of Asia with authentic & easy Asian classics. Chef and product creator, Chris Doutre, arrived in Australia in 1980, bringing his impressive knowledge, talent and long association with North Indian cuisine. He soon established a popular restaurant in Brisbane which he owned and operated for many years.
After winning many awards, Chris was determined to share his passion for his native cuisine with all Australians. In 2004 he formed a partnership with Flavour Makers, a young and successful food manufacturing business. From this partnership, Passage Foods was born.
In a medium saucepan, heat 2 tbsp of oil on high heat.
Add chicken pieces and seal the meat.
Add Passage Foods Green Thai Curry then immediately add coconut milk. Stir and cover with lid, then reduce heat to simmer.
Simmer until meat is fully cooked and tender, approximately 10-15 mins.
Add Mixed Vegetables and cook for a further 5 minutes uncovered.
Serve with steamed Jasmine rice
What You'll Need
400g Diced Chicken
1 cup Sliced Mixed Vegetables- Carrot, Broccoli, Bamboo Shoots and Green Beans
250mL Coconut Milk
2 tbsp Vegetable Oil
2 cups steamed Jasmine rice.
Ingredients: Water, Green Chilli Puree (8%), Sugar, Onion, Fish Sauce (Anchovies), Lemongrass Puree, Canola Oil, Corn Starch, Salt, Garlic, Coriander Puree, Herb & Spices, Vegetable Powder, Natural Flavours, Food Acid (Citric Acid), Natural Colour (Curcumin), Vegetable Gum (Xanthan), Herb Extract.
Allergy advice: For allergens, see ingredients in bold
|Based on 200g pack
|Servings per package: 4