• 6 carrots, peeled and sliced
  • 2 medium onions, roughly diced
  • 2 garlic cloves, crushed
  • 6 chicken breasts, cubed
  • 2 tsps Barts Thai red curry paste
  • 1 400g tin chopped tomatoes
  • 2 tbsp cumin powder
  • 1 400g can coconut milk
  • Soy sauce, salt, pepper (to taste)
  • Juice of 2 limes
  • 2 tbsp vegetable oil
  • 450g rice


  • STEP 1
    Heat the 1 tbsp of the oil in a large pan, add the carrots, onions and garlic and fry on a low heat. In a separate frying pan, fry the chicken with the other tbsp of oil until cooked through.
  • STEP 2
    Add a tsp of curry paste each to the vegetables and chicken, fry for a minute then mix together.
  • STEP 3
    Add the chopped tomatoes and cumin powder and stir. Next, add 1/2 the can of coconut milk and cook until thick.
  • STEP 4
    Meanwhile rinse the rice and cook as per pack instructions.
  • STEP 5
    Add soy sauce to taste, then add the rest of the coconut milk. Season to taste and add the lime juice. Serve with rice.

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