Thai Green Chicken Curry


  • 375g Jar Ozganics Green Curry Sauce
  • 250g diced chicken
  • 1 cup of diced eggplant
  • Yellow squash and zucchini
  • 7 whole sugar snap peas
  • Handful fresh torn Thai basil
  • Cooked Jasmine rice for 2




  1. Pour Ozganics Green Thai Curry Sauce into saucepan & bring to simmer. Add diced chicken and simmer for 5 minutes.
  2. Add cup of diced vegetables. Simmer curry until chicken is cooked through and tender.
  3. Add sugar snap peas into curry mix, heat for a further few minutes.
  4. Add basil and mix through.
  5. Serve with freshly cooked Jasmine rice and garnish with fresh basil leaves.