Stock Code:


Combo Pack Includes:

1 pkt Green Curry Paste Cock 50g

1 pkt Freeze Dried Holy Basil leaves 2g

1 pkt Freeze Dried Kaffir Lime leaves 4g

1 bot Gluten-free Fish Sauce Mega Chef 200ml

1 cube Chicken stock Knorr 24g

1 can Coconut Milk Aroy-D 400ml


SUBSTITUTION: Occasionally, certain items in the combo pack / meal kits are unavailable when we are processing your order. Items which are unavailable will be substituted for a similar product /brand, at a similar price for no extra charge.

Prep Time: 15 mins / Cook Time: 20 mins / Serves: 4-5 persons



50g Thai Green Curry Paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass powder

2 tbsp vegetable oil

1 cube chicken stock (24g)

400ml coconut milk

1 tsp gluten-free fish sauce

1 tsp white sugar

Salt to taste

4g Freeze Dried Kaffir Lime Leaves

350g chicken thigh, skinless boneless, sliced

2 eggplants, cut into 1cm slices

1 1/2 cups snow peas, small, trimmed

2g Freeze Dried Holy Basil leaves

Lime Juice to taste



Crispy fried Asian shallots, high recommended

Coriander, recommended

Green or red chillies slices, optional

Steamed jasmine rice



  1. Heat oil in a heavy based skillet or pot over medium high heat.
  2. Add the green curry paste, garlic, ginger and lemongrass powder, and cook for 2 to 3 minutes until it mostly "dries out".
  3. Add chicken stock cube, 250ml water and 400ml coconut milk, mix to dissolve paste.
  4. Add 1 tsp fish sauce, 1 tsp sugar, and salt to taste.
  5. Add 4g kaffir lime leaves. Mix then bring to simmer.
  6. Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  7. Add eggplants, cook 5 minutes until soft.
  8. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  9. Add snow peas, cook 2 minutes until a bit softened, then stir through the 2g of holy basil and lime juice. Sauce should have reduced but will still be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
  10. Serve curry over steamed jasmine rice with garnishes of choice.

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