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Member recipe

Red curry

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Cooking time

Prep: 5 minutes Cook: 40 minutes


Serves 6

A traditional red, spicy Thai curry

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  • 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


  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.

  2. Add a tsp of curry paste each to the vegetables and chicken, fry for a minute then mix together.

  3. Add the chopped tomatoes and cumin powder and stir. Next, add 1/2 the can of coconut milk and cook until thick.

  4. Meanwhile rinse the rice and cook as per pack instructions.

  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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