Thai Red Chicken Curry with Nam Prik

30 mins

40 mins


In stock

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Here we’ve got a classic Thai red curry made with chicken and potatoes. As in lots of Thai food, there’s a great amount of fragrance added to the dish - from lemongrass, cassia and in particular the kaffir lime leaves.The curry is served with Thailand’s favourite seasoning, nam prik (a blend of fish sauce, lime juice and chilli) which you can choose how hot you’d like - just be careful if you use all the chillies!


30 mins

40 mins





Medium Effort

Main Ingredient


Main Ingredient



Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste


Meal Taste



Popular Style




Birdseye Chillies: birdseye chilli
Red Curry Ground Spices: coriander, Kashmiri chilli, cumin, white pepper, lemongrass, galangal, paprika, kaffir lime leaf, cassia
Red Curry Whole Spices: kaffir lime, lemongrass, cassia

May contain traces of celery, mustard and sesame

  • 500g diced chicken (thighs are best)
  • 250g new potatoes
  • 100g shallots or 1 small red onion
  • 3 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 1 small pineapple (or 200g ready-prepared) (optional)
  • 1 lime
  • 25g sugar
  • 3 tbsp fish sauce
  • 200ml full fat coconut milk
  • Rice to serve
  • Large lidded pan
  • Blender

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