Wholesome Thai Red Curry

45ml ( 3 TBSP) Flora regular 1 onion, sliced in wedges ½ red bell pepper, cubed ½ yellow bell pepper, cubed 60ml ( 4 TBSP) Thai red curry paste (vegan) 500g chicken breast, cut into cubes 1tin coconut milk 6baby marrow, cut in slices at an angle 125g / 1 punnet baby corn, sliced and halved 100g green beans, topped and tailed and halved 250ml ( 1 cup) steamed cubed butternut 5ml ( 1 tsp) salt 30ml (2 TBSP) brown sugar 15ml ( 1 TBSP) lemon juice 30ml (2 TBSP) chopped coriander

Preparation (for 4 portion) for

Wholesome Thai Red Curry


  1. In a wok or large frying pan, melt the Flora, add the onion, garlic and bell peppers and sauté until soft.
  2. Add the curry paste and fry for 1 minute, then add the chicken and fry until sealed.
  3. Add the coconut milk and simmer for 10 minutes.
  4. Stir in all the chopped vegetables, salt, sugar and lemon juice and simmer for 2 minutes.
  5. Turn off the heat, stir in the chopped coriander and serve with basmati rice.

High in protein, nutrients and fibre. Gluten free, low carbs. Freezes well.

*Can be vegan by using Flora vegan, and replacing the chicken with cubed sweet potato OR broccoli.

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