My Spicy Thai Red Curry #Blog

Lisa Edwards
13th February 2017

Whats better than a Saturday Night Thai Curry, freshly made! All that is needed is your choice of protein and veg, plus a can of coconut milk. So that’s what happened in my house on Saturday!

For our curry we chose Chicken (1/2 breast and 1/2 thighs) and sugar snap peas.

This was the simplest recipe kit imaginable, all you need to do is put the spice blend into a pan with a can of coconut milk and some water, heat this through, add the chicken and veg and cook for 25 minutes. How simple is that!

I served the curry with Basmati rice and plain naan bread. Simple.

25 minutes later the Thai curry was ready.  My Spicy Blends have marked the Thai Red Curry blend as ‘medium spice’, you can spice it up with extra heat if you wish, but for me this was hot enough. You could certainly feel the spice and heat of the dish without it overtaking the flavours and aroma. We loved every mouthful. The only thing I would say is that between 2 of us we demolished it all! Not sure if that is good or a bad thing to own up too!!

Will try the Green Thai Curry next Saturday! This definitely beats an expensive Take Away.