Creamy Green Thai Curry

Updated: 21 June 2012 | Author: Bulla Dairy Foods

A family favourite with a hint of spice.

Method (Stove top - Cooking time 15 mins)

  1. Slice chicken into thick chunks.
  2. Heat oil in a large frying pan or wok and brown chicken well. Remove and set aside.
  3. Add the cooking paste to the pan and sauté 1 minute, add the broccolini, carrot and chilli to the pan and stir fry 2 minutes.
  4. Return the chicken to the pan and stir fry for a further 2 minutes.
  5. Add the Shredded coconut, Bulla Cooking Cream and stock to the pan and simmer for a further 3-4 minutes stirring.
  6. Finally stir through the lime zest and juice.
  7. Serve hot garnished with fresh coriander leaves, sliced red chilli and steamed rice.
Creamy Green Thai Curry

Ingredients (Serves 4-6)

  • 500g fresh chicken
  • 1 tblsp oil
  • 3 tblsp Thai green curry cooking paste
  • 1 bunch broccolini, halved
  • 1 carrot, peeled & sliced
  • 1 red chilli, sliced
  • 20g shredded coconut
  • 300ml Bulla Cooking Cream
  • 100ml chicken stock
  • 1 lime zest & juice


To Serve  

Fresh Coriander Leaves, red chilli and Steamed Rice. 


Chicken may be replaced with Fish, Pork or Prawns. Red curry paste may be used for a mild alternative.

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