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Green chicken curry with greens and noodles

Green chicken curry with greens and noodles

Serves 4  


  • 1 tablespoon peanut oil  
  • 1 brown onion, diced  
  • 2 garlic cloves, sliced  
  • 700g chicken thigh, sliced into strips 
  • 125g green chicken curry paste 
  • 2 cups (500m) chicken stock  
  • 375g coconut cream 
  • 1 bunch broccolini, roughly chopped 
  • 150g snow peas  
  • 1 small zucchini, diced  
  • 400g dried vermicelli noodles  
  • Coriander to serve  


Step 1

Heat oil in a large deep saucepan over medium heat, cook onion and garlic for 8-10 minutes until softened. 

Step 2

To the pan add the chicken strips and continue to cook for 2-3 minutes or until browned. Add curry paste and cook off for 2 minutes.

Step 3

Add the chicken stock and coconut cream. Reduce heat to low and cover with a lid. Simmer for 15 minutes or until reduced and slightly thickened.  

Step 4

Cook noodles according to packet instructions.  

Step 5

Add the green veggies to the saucepan and cook for 3-5 minutes or until tender. Add noodles to the pan and toss until noodles are well coated. Scatter with coriander and serve.