• Cooking Time: 15
  • Servings: 2
  • Preparation Time: 10


  • 1 tbsp Thai Red Curry Paste
  • 1 tsp garlic puree
  • ½ tsp turmeric powder
  • 1 tbsp peanut butter
  • 1 400g can thick coconut milk or cream
  • 2 tbsp double cream (optional)
  • 2 tbsp vegetable oil
  • 2-3 chicken breasts, sliced thinly
  • 2-3 lime leaves, sliced
  • 1 tsp palm sugar (or brown sugar)
  • 1-2 tsp fish sauce
  • ½ lime, juice
  • coriander for garnish
  • thinly sliced vegetables for garnish (your choice of carrots, peppers etc)


  • 1. Heat the oil in a wok then add the Thai red curry, garlic and turmeric
  • 2. Fry quickly for 30 seconds until the oils begin to release
  • 3. Add the peanut butter and fry for a further 20 seconds
  • 4.Add the thick part of the coconut milk (approx top 30% of the can) and mix well
  • 5.Add the chicken breasts and stir through, then fry for around 2-3 minutes
  • 6. Next add the remainder of the coconut milk and sugar, fish sauce and lime leaves
  • 7. Top with a little water if the coconut milk is not enough
  • 8. Reduce the heat and allow to simmer for a further 10 minutes
  • 9. Season with the lime juice and taste (add more salt/sugar or fish sauce as required)
  • 10. Add the double cream, stir through then serve after garnishing


Categories: Thai 

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