Thai Red Curry

by Annie M February 15, 2018

Thai Red Curry

Thai Red Curry

Forget ordering a takeout and make this beautifully fragrant Thai red curry at home. Great served with sticky or plain jasmine rice.

PREP TIME: 20 min


  • 4 chicken breasts, sliced
  • 2 tbsp Life of Spice Rub Me Long Time
  • 1 red chilli, deseeded
  • 2 lemongrass stalks, peeled and chopped
  • 20g fresh coriander
  • 1 tbsp tomato purée
  • 1 courgette, julienned
  • 1 aubergine, cut into 1 inch dice
  • 4 spring onions, sliced
  • 1 red pepper, cut into 1 inch dice
  • 100g green beans, cut in half
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 1 lime
  • 2 400ml tins of coconut milk
  • Rice


  1. Cut and prepare the courgette, aubergine, spring onions, red pepper and green beans
  2. Combine the red chilli, coriander, Rub Me Long Time and lemongrass in a food processor/spice grinder and blitz
  3. Add the tomato puree to the spice mixture and cook in a dry pan over a medium heat for 1-2 minutes, stirring continuously
  4. Add the prepared  vegetables, stir to coat, and cook for a further minute
  5. Add the soy sauce, fish sauce, palm sugar, a squeeze of lime juice and the 2 tins of coconut milk. Allow to simmer for 5 minutes
  6. Add the sliced chicken breast, and simmer for 30 minutes
  7. Serve with your choice of sticky or jasmine rice

Annie M
Annie M


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