Thai Chicken Curry

Thai Chicken Curry

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Aromatic and zesty this thai chicken curry is ready in less than an hour! You won’t be able to resist it!

  • Recipe serves6
  • Preparation time25 minutes
  • Cooking time50 minutes


  • 1 kg chicken breast fillets, cubed
  • 45ml sunflower oil
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 15ml Robertsons Ginger
  • 10ml Robertsons Crushed Chillies
  • 30ml red curry paste
  • 10ml brown sugar
  • 1 can (400 g) coconut cream
  • 500ml water
  • 2 baby marrows, sliced
  • 1 cup frozen peas
  • 60 ml KNORR Chakalaka Soup
  • Chopped coriander leaves to garnish


  • In a large pan, heat oil and fry chicken until lightly browned. Remove and set aside.
  • Add onions, garlic and Robertsons Ginger and fry until soft.
  • Add Robertsons Crushed Chillies, red curry paste and sugar, and cook for 2 minutes.
  • Add coconut cream and water. Simmer uncovered for 30 minutes, stirring frequently.
  • Mix the KNORR Chakalaka Soup with a little water to form a smooth paste and stir into the stew.
  • Add baby marrows and peas, and simmer for a further 5 minutes.
  • Garnish with coriander and serve with basmati rice.