Veg and Chicken Green Curry


  • 200g rice noodles
  • 1 tablespoon cooking oil
  • 50g green curry paste
  • 400ml Kara Classic UHT Coconut Milk
  • 1 carrot, scrubbed and cut into 1.5cm chunks
  • 500ml chicken stock
  • 250g chicken breast, strips
  • 200g tofu puffs, halved diagonally
  • 225g bamboo shoot strips, drained and steeped in boiling water
  • 250g broccoli, cut into small florets
  • 150g snow peas, trimmed
  • 30g grated palm sugar or raw sugar
  • 2–3 tablespoons fish sauce
  • 2 tablespoons lime juice, plus wedges to serve
  • Thai basil leaves, to serve


  1. Prepare the rice noodles according to packet instructions, set aside.
  2. Heat the oil in a large saucepan over medium heat. Cook the curry paste for 2 minutes or until fragrant, stirring regularly.
  3. Stir in Kara Classic UHT Coconut Milk, carrot, and chicken stock.
  4. Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally.
  5. Drain the bamboo strips from the water, then add to the pan, along with the chicken, tofu puffs and broccoli. Cook for 1 minute, then add the snow peas and cook for 2 minutes or until the chicken is cooked through and the vegetables are just tender.
  6. Add the sugar and fish sauce to taste, then add lime juice.
  7. Serve with the rice noodles, lime wedges, and scatter with Thai basil.

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