Red Thai Curry


- 4 chicken breasts, diced
- 1 red pepper, diced
- 1 red onion, diced
- 1-2 red chilli peppers, chopped finely
- 1 tbsp of Donegal Rapeseed Oil infused with Chilli
- 1 tbsp tomato puree
- 20g med curry powder
- 25g plain flour
- 2 cloves of garlic, chopped
- 400ml low fat coconut milk
- 150ml chicken stock
- Drop of Worchester Sauce
- 50g creme fraiche
- 30g Donegal Rapeseed Oil


1: Heat the oil in a pan over a medium heat.

2: Add in the Donegal Rapeseed Oil infused with Chilli, add the diced chicken and seal well.

3: Add the chopped onion, peppers, garlic and chilli and sweat for 3-4 minutes.

4: Mix the flour and curry powder and add to the pan.

5: Mix well then add tomato puree, coconut milk and stock.

6: Stir all the time and allow it to cook for 10-12 minutes until it has thickened.

7: Reduce heat and simmer for a further 5 minutes.

8: Add the creme fraiche and serve with fluffy rice.

Top Tip

Transfer the curry to a slow cooker and it will keep warm for a couple of hours.

Nearest Stockist

Buy Now Button 1

Rhonda Laird

Leave a Reply