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Make the paste

  • Garlic 50 g
  • Banana shallots 100 g
  • Galangal 20 g
  • Coriander 75 g
  • Lemongrass 20 g
  • Green Chillies 20 g
  • Peanuts 10 g

To make the sauce

  • Vegetable oil 50 ml
  • Coconut milk 400 ml
  • White Chicken Stock (scratch) 400 ml
  • Lime leaves 1 g
  • Fish sauce 25 ml
  • Brown sugar 20 g

To finish the curry

  • Chicken breast, skinless 700 g
  • Red peppers 150 g
  • Tomatoes 100 g
  • Peanuts
  • Basil 5 g
  1. Make the paste

    • Blend the garlic, shallots, galangal, coriander, lemongrass and chillies together until smooth. Crush the peanuts in a mortar and pestle.
  2. To make the sauce

    • Fry the curry paste for 2-3 min. in vegetable oil then add the coconut milk, stock, fish sauce & leaves and sugar and bring to a simmer.
    • (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
  3. To finish the curry

    • Pour the sauce back into a saucepan and bring to the boil then add the chicken and peppers then simmer for 3-4 min. Remove from heat and allow the chicken to gently continue to cook in the sauce for a further 1-2 min. then top with peanuts, diced tomato and the Thai basil.
    • Serve with jasmine rice.

For the curry sauce

To finish the curry

  • Lime 40 g
  • Brown sugar 20 g
  • Fish sauce 15 ml
  • Chicken breast, skinless 700 g
  • Red peppers 150 g

To Serve

  • Tomatoes
  • Peanuts 10 g
  • Coriander 15 g
  1. For the curry sauce

    • Put half the coconut milk into a wok and fry for 3-5 min., stirring continuously, until the coconut oil begins to separate out then add the KNORR Blue Dragon curry paste and fry for 1-2 min., until you get the aroma of the paste. Add the rest of the coconut milk, chicken bouillon and lime leaves then bring to the boil. Allow to simmer for 10 min.
    • Remove and allow to cool until required.
  2. To finish the curry

    • Sauté the chicken and peppers for 1-2 min. then add to the sauce. Place the sauce on to a medium heat and bring to the boil and cook for 2-3 min. or until the chicken is cooked. Add the sugar, lime juice and fish sauce then remove from the heat.
  3. To Serve

    • Garnish with the peanuts, diced tomato and coriander.
    • Serve with sticky Rice.