Try this dish and enjoy a taste of the east, bursting with amazing flavours.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
    • Thai

    Thai Red Curry

    Recipe Information

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    4 Chicken Breast Fillets, cut into large chunks

    2 tbsp Olive Oil

    2 tbsp Thai Red Curry Paste

    1 tbsp Ginger Purée

    1 Stick Lemongrass

    1 tbsp Soy Sauce

    400ml Full Fat Coconut Milk

    150g Baby Corn, halved

    150g Sugar Snap Peas

    100g Spinach

    1 Red Chilli, deseeded and finely chopped

    25g Roasted Salted Peanuts, finely chopped

    Bunch Fresh Coriander, chopped

    1 Lime, cut into segments

    2 packs Coconut, Chilli & Lemongrass Rice


    Heat a little oil in a large frying pan or wok, add the chicken and fry until golden.

    Add the curry paste, ginger purée, lemongrass, soy sauce and coconut milk and simmer for 10 minutes.

    Add baby corn, sugar snap peas and spinach to the pan and simmer for a further 5 minutes.

    In the meantime, cook the rice according to pack instructions.

    Scatter the chilli, peanuts, coriander and lime segments over the curry before serving.