Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry

Prep Time
10 Minutes
Cook Time
25 Minutes
  • 1

  • 450 gram (1 pound) boneless, skinless chicken breasts, diced

  • 400 millilitre tin coconut milk

  • 1 teaspoon tomato purée

  • 1 red pepper, chopped

  • 100 gram (4 ounce) mangetout, halved

  • 50 gram (2 ounce) spring onions, finely sliced

  • 1 lime, cut into wedges

Cooking tip
  1. Try using sliced pork fillet as an alternative to chicken.
  2. Like your Thai Red Curry to be hot and fiery? Try stirring in a pinch of Schwartz Crushed Chillies, or add to taste, before serving.


  • 1 SPOON Stir contents of Flavour Shot, then pour into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 6-7 minutes, or until cooked through.
  • 2 SIZZLE Add the coconut milk and tomato purée and gently simmer for 5 minutes. Add the red pepper and mangetout, then simmer gently for a further 10 minutes, stirring occasionally. Stir in spring onions and heat through for a further 2 minutes.
  • 3 SERVE Squeeze over the lime wedges and serve with Jasmine rice.

Nutritional Information

Typical Values Amount
Energy 382
TotalFat 30.5
SaturatedFat 14.2
Salt 0.75
Carbohydrates 10.5
Sugar 6.8