Thai Green Chicken Curry

Spicy green curry with lemongrass and kaffir lime
  • 10 Portions
  • easy


1.4kgChicken thighDiced
100gMAGGIC TASTE OF ASIA Thai Green Curry Paste 
150gMAGGI Coconut Milk Powder Mix 
460mlWarm water 
1 Green CapsicumDiced
1 LemongrassSplit and crushed
4 Kaffir lime 
3 Birdseye chilliesChopped (optional)
2 ZucchiniDiced
1BunchCoriander leavesChopped
  Jasmine riceCooked



  1. Heat oil in a large pan over medium heat. Sautee combined chicken with MAGGI TASTE OF ASIA Thai Green Curry Paste for 5 minutes.
  2. Dissolve MAGGI Coconut Milk Powder Mix with warm water in a bowl.
  3. Add Coconut Milk, ginger, capsicum, lemongrass, kaffir lime leaves, chillies to pan. Bring to the boil.
  4. Reduce heat and simmer until chicken is cooked. Add the zucchini 5 minutes before serving.
  5. Serve with steamed jasmine rice and garnish with coriander leaves.