Green Curry Dry Noodle

This delicious is quick enough for midweek, ready quickly.


    Chicken Marination

    300g Chicken Thigh

    30g MAGGI® Green Curry Paste


    700g MAGGI® Green Curry Paste

    600ml Water 520g Coconut Milk

    40g Thai Basil Leaves

    200g Lemongrass

    100g Cooking Oil

    100g Green Curry Sauce

    100g Wantan Noodle

    500g Eggplant

    200g Marinated Chicken



    1. Blend thai basil with water. Set aside.

    2. Heat oil in a pan, sauté lemongrass until fragrant.

    3. Stir in MAGGI® Green Curry Paste.

    4. Add water and coconut milk. Simmer until gravy thickens.

    1. Bring water to boil. Blanch wantan noodle.

    2. Season eggplant and deep fry.

    3. Place wantan noodle, eggplant and chicken on the plate.

    4. Pour the Green Curry Sauce over the wantan noodle.

    5. Serve.