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Pick n Pay


  1. Heat 2 Tbsp (30ml) vegetable oil in a large saucepan and fry ¼ cup (60ml) Thai green curry paste for a minute

  2. Add 3-4 diced chicken breasts, sear and set aside.

  3. Add 1 packet (400g) diced baby marrows, 1 packet (250g) sugar-snap beans and 1 packet (250g) baby corn.

  4. Add 2 cans (400ml) coconut milk.

  5. Return chicken to the pan and simmer until cooked through.

  6. Serve with steamed rice.