Goan Green Curry


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 kg meat/poultry/seafood/vegetable
  • 1 jar Goan Green Curry
  • 1/2 cup coconut milk
  • 1/2 cup fresh chopped coriander
  • 1-2 green chillies de-seeded and chopped
  • Salt to taste


  1. Fry onions in oil until brown
  2. Add meat/poultry/seafood/vegetable until sealed
  3. Fold through 1 jar Goan Green Curry
  4. Add water to just cover – simmer until tender
  5. Add salt to taste, coconut milk and green chilli – coriander garnish
  6. Simmer for five minutes
  7. Garnish with coriander and enjoy with boiled red or white basmati rice.

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Mango Chutney

Excellent for:

  • Meat: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb.
  • Poultry: Chicken thigh bone in skin off, chicken thigh boneless skinless, whole chicken cut into pieces, duck Maryland pieces.
  • Seafood: Prawns, mackerel/salmon cutlets, snapper/barramundi/whiting fillets, squid, crabs, mussels/pipis.
  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato, turnips and sweet potato.
  • Lentils: Green, Red, Yellow, Split peas.
  • Legumes: Chic Peas, Black-eyed beans, kidney beans, butter beans.
  • Tofu/Tempeh