Bostock’s Chicken Thai Red Curry


2 Bostock Brothers chicken breasts, thinly sliced
2 Tbs Thai red curry paste
1 Litre coconut cream
2 disks palm sugar
2 Tbs tamarind puree
Fish sauce to taste
1 pineapple chopped into small cubes
4 Kaffir lime leaves, finely sliced
Vegetables of your choice


Steamed Rice


Put the coconut cream, curry paste, palm sugar and kaffir lime leaves into at pot. Bring to a gentle simmer then add the tamarind and fish sauce to taste. It should be evenly balanced – if no, add more palm sugar, tamarind or fish sauce.

Put 2 cups of the curry sauce into a pot. Add chicken and any raw veges and gently cook until everything is cooked through about 10 minutes.

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