Thai Red Chick'n Curry

Serves: 2
Time: 20 min

A blend of rich coconut milk, vibrant red curry paste, and aromatic herbs, with succulent Chick'n. Creating a symphony of flavours with a balance of spiciness, sweetness, and depth.

1. Pan-fry Chunks on medium heat in oil until cooked.

2. Remove Chunks from the pan and keep warm.

3. Add all vegetables, Crushed Garlic and Lemongrass to the same pan, fry for a few minutes.

4. Stir in the Thai curry paste.

5. Add vegetable stock, 3 Kaffir Lime leaves and cook for 3 minutes.

6. Add Coconut milk. Bring to the boil for 1 minute.

7. Add in the cooked Chick’n Chunks and simmer for 5 minutes.

8. Check taste and seasoning.

9. Add Basil leaves remove from heat it is ready to serve.

Serve with Rice, finished with a little lime juice and chopped coriander leaves.


  • 300gr Chick’n Chunks
  • 2 tbsp oil
  • 3 Tbsp Red Curry Paste
  • 1 Crushed Garlic Cloves
  • 1 Tsp Crushed and chopped fresh
  • Lemongrass
  • 40gr Red Onions Diced
  • 50gr Red Pepper diced.
  • 50gr Green pepper diced.
  • 250ml Coconut Milk
  • 120ml Vegetable Stock
  • 3 Kaffir Lime Leaves
  • ½ Lime Juice
  • Thai Basil Leaves

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