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Veetee Recipe

Thai Green Curry

Easy2 Servings
Ridiculously simple to make and big on taste, this Thai Green Curry dish works perfectly with our sticky, aromatic Thai Jasmine Rice.

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 3 tbsp vegetable oil

  • 2 shallots, sliced

  • 2 dried lime leaves, chopped

  • 1 garlic clove, crushed

  • 4 skinless chicken thighs, diced

  • 1 tbsp Thai green curry paste

  • 50ml coconut milk

  • 1 tsp sugar

  • 4 baby asparagus spears, blanched

  • salt and pepper to taste


What you need to do


  1. Heat oil in a pan and stir-fry the shallots, lime leaves and garlic for 1 minute.

  2. Add the chicken and cook on high for 3 minutes, or until chicken is cooked.

  3. Stir in green curry paste, coconut milk, sugar and seasoning, then cook for a further 1 minute.

  4. Add VeeTee Thai Jasmine Rice and asparagus, reduce the heat and cook for 2 minutes or until the rice is heated through. Serve immediately.



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Thai Green Curry

Thai Green Curry Ridiculously simple to make and big on taste, this Thai Green Curry dish works perfectly with our sticky, aromatic Thai Jasmine Rice.

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 3 tbsp vegetable oil

  • 2 shallots, sliced

  • 2 dried lime leaves, chopped

  • 1 garlic clove, crushed

  • 4 skinless chicken thighs, diced

  • 1 tbsp Thai green curry paste

  • 50ml coconut milk

  • 1 tsp sugar

  • 4 baby asparagus spears, blanched

  • salt and pepper to taste


What you need to do


  1. Heat oil in a pan and stir-fry the shallots, lime leaves and garlic for 1 minute.

  2. Add the chicken and cook on high for 3 minutes, or until chicken is cooked.

  3. Stir in green curry paste, coconut milk, sugar and seasoning, then cook for a further 1 minute.

  4. Add VeeTee Thai Jasmine Rice and asparagus, reduce the heat and cook for 2 minutes or until the rice is heated through. Serve immediately.