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Sujet Saenkham’s Green Curry Chicken

Preparation time
10 mins
Cooking time
20 mins


300g chicken thigh fillet

45ml cooking oil

80g green curry paste

45ml fish sauce

15g palm sugar

250ml coconut cream

250ml coconut milk

(1 coconut cream: 3 water)

100g apple eggplants

40g pea eggplants

15g pickled rhizome strip

40g pork blood jelly

5g kaffir lime leaf

20g long red chillies, sliced

15g Thai sweet basil


1. Pre-heat cooking oil in a saucepan.

2. Add curry paste and stir well.

3. Add chicken thigh fillet, fish sauce and palm sugar and keep stirring until the meat is cooked.

4. Add coconut cream then gently simmer and add coconut milk, then bring to boil. Test and adjust if necessary.

5. Add apple eggplants, pea eggplants, pickled rhizome strip and pork blood jelly, and heat until boiling.

6. Add kaffir lime leaf, sliced long red chillies and Thai sweet basil, then turn off the heat and serve.

Preparation time
10 mins
Cooking time
20 mins


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories