Thai Chicken Curry

Number of Portions
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- 3 tbsp oil
- 1.4 kg boneless, skinless chicken breasts, sliced
- 3 red peppers, sliced
- 3 yellow peppers, sliced
- 2 bunches spring onions, sliced
- 50 grams Schwartz Thai Seasoning
- 125 grams creamed coconut
- 5 tbsp tomato puree
- 750 ml vegetable stock


Fry the chicken in the oil for 5-6 minutes until browned.

Add the peppers, spring onions and Schwartz Thai Seasoning and fry for a further 3-4 minutes. Add the remaining ingredients and bring to the boil.

Cover and simmer for 5-10 minutes. Serve with rice or noodles.


Vegetarian Option - Replace the chicken with cauliflower and courgette.