other recipes
Stuffed Peppers

3 medium-sized peppers 2 pots Spiced Pancetta & Red Pepper…

go to recipe
Quick Thai Chicken Curry

1 tablespoon oil 2 chicken breasts, cut into bite size…

go to recipe
Jalapeño-Cheddar Dipping Toasties

2 slices bread 3 slices white cheddar 2 slices red…

go to recipe
Arancini with Melty Mozzarella

We have created a recipe using our Watmuff & Beckett…

go to recipe
Sweet Potato, Carrot & Ginger Soup with Crunchy Pumpkin Seeds

Instead of using crouton why not try these delicious and…

go to recipe
BBQ Pulled Pork & White Bean Soup with Spicy Welsh Rarebit

A decadent addition to turn your soup into a meal…

go to recipe
Wild Mushroom, Lemon & Thyme Risotto with Parmesan & Spring Onion Crisps

Instead of just sprinkling extra Parmesan on your risotto why…

go to recipe

Quick Thai Chicken Curry

  • 1 tablespoon oil
  • 2 chicken breasts, cut into bite size pieces (300g)
  • 1 red chilli, seeded and sliced (+ more to serve)
  • 1/2 head broccoli florets, chopped small
  • 2 teaspoons fish sauce
  • 1 pot Thai Carrot & Sweet Potato Soup
  • handful of thai basil leaves, chopped (regular basil is fine too)
  • 1 lime, cut into wedges
  • cooked rice, to serve
Heat the oil in a frying pan over medium-high heat. Add the chicken, spreading it out so the chicken is in a single layer. Season liberally with salt and pepper. Let sit without touching until it is browned and caramelised on that side. Flip over, then add red chilli, broccoli and fish sauce. Cook, tossing occasionally until fish sauce is mostly evaporated and chilli is softened (about 1 min.). Stir in the Thai Carrot & Sweet Potato Soup. Bring to a simmer and cook for 5 minutes, until broccoli is crisp tender and chicken is cooked through.     To serve: spoon the curry over rice, top with a sprinkling of basil and sliced red chilli (leave the seeds in if you like it spicy). Squeeze over a wedge of lime.