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  • Recipe Room  »  Deena's Thai Green Curry



    • 1 box Fry’s Chicken style strips
    • 2 cups low-fat coconut milk
    • 1 tbsp Thai Green Curry paste
    • 1/2 onion, chopped
    • 4 lime leaves
    • 1 medium red chilli and green chilli, sliced in half diagonally
    • 1 tbsp palm or soft brown sugar
    • 2 baby marrows (squash), sliced
    • Handful of fresh coriander

    Deena’s Thai Green Curry

    ThaiGreenCurry thumbnail and feature image

    Masterchef South Africa’s first winner, Deena Naidoo, takes on a traditional vegan Thai dish.


    Simmer the coconut milk with the curry paste, lime leaves, chilli and sugar in a pot for 5-7 minutes before adding all the vegetables at once.

    Bring to the boil and cook quickly for 10-12 minutes, until vegetables are just tender.

    Heat a little oil in a frying pan. Fry chopped onion until brown.

    Add frozen Chicken style strips. Fry on high hear for approx 6-8 minutes.

    Remove strips from the pan and add them to the curry. Garnish with coriander and serve.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

    • Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

    • Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.

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