Thai Curry

Thai Curry

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Lemon, coriander, green curry paste and coconut cream make this decadent curry a popular choice when entertaining.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 1 KNORR Chicken a'la King Dry Cook-in-Sauce
  • 1 Cup Fresh coriander leaves to garnish
  • 15ml Thai green curry paste
  • 1 TIN (410 g)coconut cream
  • 500 g Chicken strips
  • 1 Onion, sliced
  • Zest of 1 lemon
  • 30 ml Stork Margarine


  • In a large pan, fry chicken and onion in Stork margarine until brown.
  • Add Thai green curry paste and fry for 1 min.
  • Mix contents of the sachet of KNORR Chicken a'la King Dry Cook-in-Sauce with coconut cream and pour into the pan.
  • Simmer with the chicken until thickened.
  • Add the lemon zest and use fresh coriander leaves to garnish.
  • Serve with basmati rice or rice noodles.
Facets: Asian Chicken