Recipe by: Linda Laratro

Source: Adapted from a variety of sources


  • 1 small red onion, diced
  • Handful of coriander stems, finely chopped
  • Handful of chopped coriander leaves
  • 1 Tbsp coconut oil
  • 2-3 Tbsp Thai green curry paste
  • 1 x 270 Ayam brand coconut cream, see photo in attached PDF file
  • 500 g free range chicken mince
  • Whatever vegetables you have, such as
    • ½ large grated zucchini
    • 150 g chopped bunch of big baby chye sim
    • 1 cup chopped broccoli
    • 1 handful bean sprouts
    • (also nice: asparagus, broccolini, sweet potato, baby spinach)


  • Add some coconut oil to a large fry pan or pot (with high sides) on medium heat. Sauté the diced onions and coriander roots until they get soft.
  • Add 1 Tbsp of the green curry paste and mix for a couple minutes.
  • Add the chicken and cook, breaking it up with a wooden spoon as it cooks.
  • Once chicken is just about cooked, add the remaining 2 Tbsp green curry paste and mix.
  • Add coconut cream and simmer for a couple of minutes.
  • Add the grated zucchini and chopped stems of Asian greens.
  • Simmer for 10-15 mins, stirring occasionally.
  • Add the broccoli and baby chye sim and simmer for another 5 mins or so until the broccoli has cooked.
  • Stir in a handful of bean sprouts and coriander leaves (save a few of the coriander leaves to sprinkle on top when ready).
  • Sprinkle with the remaining coriander leaves.

Download PDF here: Thai Green Chicken Mince and Vegetable Curry Linda Laratro