Serves 6-8


  • olive oil for frying
  • 5 large cloves garlic, crushed
  • large chunk ginger (roughly the size of a golfball) grated
  • 1 jalapeño roughly chopped
  • 1 large red or brown onion sliced
  • 1 jar Ayam Thai green curry paste
  • 2 cans coconut cream
  • 4 chicken breasts diced into cubes
  • 350g broccolini, roughly chopped
  • 350g beans, cut in half
  • 2 bunches pak choy, roughly chopped
  • salt and pepper to taste


  1. Heat a large wok or fry pan over medium to high heat, add a splash of olive oil, the garlic, ginger and jalapeño to the pan and cook until soft and fragrant.
  2. Next add the jar of curry paste, fry briefly then add the chicken, cook for a minute or so then add the coconut cream and diced vegetables. Put the lid on and allow to simmer until the chicken is cooked through and the vegetables are tender.
  3. Serve with your choice of rice and enjoy.

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