Thai Green Curry


Thai Green Curry 
By Liv Kaplan 


  • 1 brown onion, diced
  • 2-3 garlic cloves, diced
  • 2-3 heaped tbsp Chuch Farm Thai Green Curry Paste
  • 1 heaped tbsp Chick Stock Concentrate
  • 1 medium sweet potato, chopped
  • 1/2 cauliflower, divided into florets
  • 1 bunch of silverbeet,chopped
  • 1 cup of cooked chicken, chopped
  • 1 can of coconut milk
  • 2 stems of green onion, chopped
  • 1 lime, to taste
  • Corainder, to taste



  1. Dice onion and garlic and fry off in a saucepan until soft.
  2. Add CF Thai Green Curry paste and fry off for about 1 minute until fragrant.
  3. Dissolve chicken stock concentrate in 1 cup of water and add to saucepan, along with chopped sweet potato and cauliflower. Cook until the sweet potato is soft.
  4. Add chopped silverbeet and cooked chicken.
  5. When silverbeet has wilted, add coconut milk and stir through.
  6. Cook for another 5 minutes to let flavours combine, then serve with chopped spring onion, coriander and a squeeze of lime.
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