Thai Dancer, Veggies

THAI DANCER Thai Green Curry

THAI DANCER Thai Green Curry Recipe


  • 2 tablespoons Thai Dancer Green curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken (cut into bite-sized pieces)
  • 1 cup mixed vegetables (such as bell peppers, zucchini, and bamboo shoots)
  • 1 tablespoon vegetable oil
  • Fresh basil leaves and sliced red chili for garnish
  • Cooked rice for serving


  1. Prepare the Curry Paste:
  2. Cook the Curry:
    • Heat the vegetable oil in a wok or large pan over medium heat.
    • Add the Thai Dancer green curry paste and stir-fry for a couple of minutes until fragrant.
  3. Add Coconut Milk:
    • Pour in about half of the coconut milk and stir to combine with the curry paste. 
    • Allow it to simmer for a few minutes until the oil starts to separate from the coconut milk.
  4. Add Chicken and Vegetables and cook until it’s no longer pink.
  5. Add the mixed vegetables and stir to combine.
  6. Pour in the remaining coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes until the vegetables are tender.

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