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This fragrant Red Thai Chicken Curry recipe is so fresh and tasty giving a brilliant kick of chilli heat, once tasted you’ll never go back to the stuff in jars.


2 Large chicken breasts

1 onion roughly chopped

3-4 Tbsp Red Thai Curry paste by The Greedy Fox

1x400grm tin reduced fat coconut milk

Half the coconut milk tin of warm water

1 chicken stock cube

Thai Basil or coriander, chopped

a handful of mange tout and chopped green beans

1 Tbsp Oil


Over a medium/high heat in a wok or frying pan fry the onion in the oil for 5 mins.

Add the The Red Thai Curry Paste stir to combine and cook for another 1-2 mins

Carefully pour the coconut milk in to the onion mix, fill the tin hallway with water stir the chicken stock cube through the water until dissolved and add to the coconut milk and onion.

Bring to a boil and simmer for 10mins.

Add the chicken to the curry and simmer for another 10mins.

Stir in the green beens and mange tout, simmer for 5 mins.

Squeeze lime juice over and season to taste

Scatter Thai basil or coriander over and serve.

Serve Red Thai Chicken Curry with steamed or boiled rice