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Green Curry


Green Curry

Ingredients (serves 3-4 persons)

Lobo Green Curry Paste 1 packet
Beef or chicken sliced to bite size 250 g (8.8 oz)
Coconut milk 1 cup (240 ml)
Water 1 cup (240 ml)
Eggplant, sweet basil leaves, kaffir lime leaves and hot chilli
Fish sauce


Green Curry is made mainly from fresh green chili and is the hottest of all Thai curries. Yet many Westerners love it at first taste.

  • Heat the skillet. Add coconut milk and Green Curry Paste.
  • Stir until coconut milk breaks into oily bubbles and becomes aromatic
  • Add chopped beef or chicken. Stir until cooked. Add water and simmer until boiled.
  • Add eggplant, sweet basil leaves, kaffir lime leaves and hot chilli.
  • Remove once boiled.
  • Add fish sauce and other seasonings as preferred. Serve with hot steamed rice or rice noodles.


  • You can try purple eggplant and avocado as substitutes for eggplant to create similar yet different tastes.
  • This recipe can be adapted to make a variety of dishes like Beef Green Curry, Fish Meatballs Green Curry, Stuffed Squid Green Curry and White Gourd Green Curry.
  • Non-sweetened soya milk can be used instead of coconut milk for those who have health concern or on diet.