chicken green curry


  • 1 jar of Ayam's green curry paste
  • 2 tins (270ml) of Ayam's light coconut milk
  • Basil
  • sugar snap peas
  • broccolini
  • 2 zucchini - chopped
  • 2 onions - diced
  • 600g of chicken - chopped
  • garlic, ginger - minced
  • garam masala, paprika


Fry the onions with oil, garlic, ginger and garam masala until golden brown. Remove from pan.

Add the zucchini, sugar snap peas and broccolini to pan. Sprinkle paprika over the vegetables and fry for about 5 mins. Remove from pan.

Add entire jar of curry paste to pan and fry for a couple of minutes or until aromatic. Add chopped chicken and cook through. Stir through the coconut milk, and add the vegetables. Allow to cook through for a few minutes before simmering. Serve on a bed of rice.


  • I cooked this dish for Maria on Valentines Day, 2013, which she loved.
  • The recipe is almost the same as what is on the jar of Ayam's green curry paste I used


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