Red Thai Chicken & King Prawn Curry


1 x Small White Chopped Onion

4 x Diced Chicken Thighs

8 x Butterflied King Prawns

1 x Sliced Red Pointed Pepper (optional)

1 x Kirstys Kitchen Red Thai Sauce

Ingredients Sauce

Ingredients Rice

2 x Cups of Jasmine Rice

1 x Coconut Milk

2 x Finely Chopped Spring Onions

Lemongrass, Ginger &Chilli Kirstys Kitchen Salt


1.  Add Rice, Coconut Milk and 2 Pinches of Kirstys Kitchen Salt          to a Pan and bring to the boil, Simmer for 15 minutes


2. Meanwhile in a large frying pan add oil and onions, Fry for 3         mintutes and then add chicken. Fry until golden brown &               cooked through.


3. Add sliced pepper, fry & then add a sachet of Kirstys Kitchen           Red Thai Curry Sauce. Bring to the Boil.


4. Add Prawns and cook for 3 further minutes.

5. Mix the chopped spring onions through your boiled rice,               season to your liking and plate up with your Red Thai Curry.

    Garnish with a sprinkle of sesame seeds, fresh coriander &             wedge of lime.


Sprinkle of Mixed Sesame Seeds

Coriander  Leaf

Lime Slice

Marinade it

Sauce it

Dip it