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

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 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)
• 2 limes
• 20g sugar
• 3 tbsp fish sauce
• 200ml full fat coconut milk
• Rice to serve

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  Thai Red Chicken Curry with Nam Prik

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