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Medium Heat 5/10


Spices and dehydrated vegetables, sugar, coconut milk powder, salt, maltodextrin, soy

sauce powder, beef flavour, citric acid (E330), yeast extract, canola oil, colour (E160C), lime oil


Serves 4


1 Tablespoon oil

1 KG chicken thigh fillet cut small

30 gr Thai Red Curry spice mix

100 mL Chicken stock

2 tablespoons fish sauce

1-tablespoon brown sugar

140 mL Coconut milk

1/3 cup chopped basil leaves


1) 1 tablespoon oil in frying pan over high heat, add chicken. Fry until golden

2) Reduce heat and add Spice it up! Thai Red Curry spice mix until aromatic. Add the chicken stock and stir.

3) Add fish sauce, sugar and coconut milk. Stir through and simmer for 15 min

4) Stir in the basil and serve with rice

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