• 500 Grams Chicken Breast diced
  • 3 Tbsp Red curry paste
  • 1 Can coconut milk
  • 1 onion sliced
  • 2 carrots peeled and sliced
  • half a leek sliced
  • 2 potatoes diced
  • punnet mushrooms sliced
  • 3 cloves garlic crushed
  • grated ginger


  1. Heat a little coconut oil in  a skillet, add the carrots and potatoes and stir fry till softened.
  2. Once softened add the diced chicken and sear for a few minutes. Scoop in the crushed garlic and grate a little ginger. Mix well.
  3. Add remaining of the vegetables, once soft spoon in the red curry paste and mix well.
  4. Pour in the coconut milk and allow to simmer till thickened.


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