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Roti with Thai Green Chicken Curry  l
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Roti with Thai Green Chicken Curry

A simple recipe to make a substantial and memorable meal - best enjoyed with a Roti, or Naan Flatbread and simple steamed rice.

PREP TIME: 15 minutes
COOKING TIME: 25 minutes


  • 2 tablespoons vegetable oil
  • 3 tablespoons green curry paste
  • 100ml coconut cream
  • 500g chicken thighs, finely sliced
  • 4cm piece ginger, peeled, sliced into batons.
  • 1 x 400ml can coconut milk
  • 300ml chicken stock
  • 3 tablespoons fish sauce
  • 1 tablespoon grated palm sugar
  • 1 medium eggplant, diced
  • 4 spring onions, sliced
  • 1 red capsicum, diced
  • 6 kaffir lime leaves, very thinly sliced
  • 1 packet your choice of Supreme Foods Roti.
  • Thai basil, sliced red chilli and steamed rice to serve


  1. Heat vegetable oil in a wok. Add the curry paste and cook for 2 minutes. Add coconut cream, chicken and ginger, cook for 2-3 minutes.
  2. Stir through the coconut milk, chicken stock, fish sauce, and palm sugar. Simmer for 5 minutes. Add the eggplant, spring onions and capsicum and cook for 5 minutes.
  3. Stir through the lime leaves. Garnish with the basil and chilli and serve.